Spiced Roasted Cauliflower Salad

Ingredients

• 1 head cauliflower
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1/tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp paprika
• 1/2 tsp crushed coriander seeds
• fresh coarsely ground black pepper
• salt
• 1 bunch fresh coriander or parsley, chopped
• 1/2 cup crushed macadamia nuts, or pine nuts
• 200g fetta cheese or goats cheese, crumbled

Preheat oven to 180 deg celsius.

Break the cauliflower into florets and further break or chop the florets into corn kernel or chickpea sized bits. Chop the stems up as well.

Mix the chopped cauliflower, olive oil, spices, salt and pepper in baking tray until the cauliflower is evenly coated.

Bake for about 45 minutes or until cauliflower is tender.

While still warm, throw in herbs, nuts and crumbled cheese. Give it all a quick stir to combine and serve warm.

Braised Red Cabbage with Beetroot and Apples

Ingredients

• 1 red cabbage , quartered, core removed
• 4 medium beetroot , peeled and coarsely grated
• 1 Bramley apple , peeled and coarsely grated
• 1 red onion , finely sliced
• 50g butter
• 3 tbsp red wine vinegar
• 3 tbsp light muscovado sugar
• 1 cinnamon stick

• 

  1. Put the cabbage, beetroot, apple and onion in a large casserole or deep sauté pan.
  2. Add the remaining ingredients, season well, cover with a tight-fitting lid and set the pan over a low heat. Cook for about 11/2 hours, stirring occasionally until the cabbage is tender.
  3. Remove the cinnamon stick, season and serve.