Roast Cauliflower, Garlic Yoghurt, Walnut & Apricot Salad
Roast Cauliflower, Garlic Yoghurt, Walnut & Apricot Salad

Roast Cauliflower, Garlic Yoghurt, Walnut & Apricot Salad

This is a great salad to make any time. It works well as part of a meal or just with rice or flat bread. The sweet apricots complement the spicy garlic and rich cauliflower so well.

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Total Time
1 Hour 30 Minutes
2 red onions, sliced 5mm (¼ inch) thick
6 tbsp of groundnut or sunflower oil
60g of walnut halves
1 cauliflower, broken into florets, stalks cut into similar-sized pieces, inner leaves kept intact
150g of yoghurt
1 garlic clove, finely grated or minced
1 tbsp of extra-virgin olive oil, plus extra for drizzling
100g of dried apricots, roughly sliced
15g of parsley, leaves picked
Sea salt flakes
Step 1
Add the onions to a pan with 2 tablespoons of oil and a pinch of salt. Cook over a medium–low heat for 30–40 minutes until caramelised and jammy. Remove from the heat and set aside until ready to serve.
Step 2
Preheat the oven to 150°C/ Gas Mark 2. Spread the walnuts on an oven tray and roast for about 8–12 minutes until golden. Set aside and increase the oven temperature to 250°C /Gas Mark 9.
Step 3
Coat the cauliflower in the rest of the oil and a good pinch of salt. Place on an oven tray and roast in the oven for 12 minutes. Turn the pieces of cauliflower and cook for a further 8–10 minutes. Once the cauliflower is golden and has good caramelisation, remove from the oven.
Step 4
Mix the yoghurt with the garlic, extra-virgin olive oil and salt to taste.

Step 5
In a bowl, toss the cauliflower with the caramelised onions, apricots and half of the parsley.
Step 6
Spoon the yoghurt mixture onto a platter or individual plates. Top with the cauliflower. Add the roasted walnuts and then the remaining parsley. Drizzle with extra-virgin olive oil and add a final pinch of salt.

Your Daily Veg: Modern, Fuss-Free Vegetarian Food by Joe Woodhouse is published by Kyle Books

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