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Cumin-roasted cauliflower and mango salad

A fresh vegan salad recipe with lots of greens and a refreshing hit of mango

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By House & Garden | February 1, 2022 | Recipes

Photo by Katy Beskow
Photo by Katy Beskow

Lightly spiced and roasted cauliflower, sweet mango ribbons, coriander and always-pretty watercress are combined in this refreshing lunch that is delicious either warm or cold, in any season.

Tip: For added protein and extra crunch, scatter a few toasted flaked almonds over the salad.

A recipe from Five Ingredient Vegan by Katy Beskow (Quadrille). Buy the book here.

Ingredients

1 cauliflower, broken into florets

1 tbsp sunflower oil

1⁄2 tsp ground cumin

1 mango, peeled, stoned and sliced into ribbons using a vegetable peeler

2 generous handfuls of watercress

small handful of coriander (cilantro), roughly torn

pinch of sea salt and black pepper

Method

Step 1

Preheat the oven to 220°C/425°F/gas mark 7 and arrange the cauliflower florets evenly on a baking tray.

Step 2

In a small bowl, mix together the oil and ground cumin. Use a pastry brush to coat the cauliflower with the cumin oil. Bake in the oven for 15–20 minutes until golden and crisp at the edges.

Step 3

In the meantime, toss the mango ribbons, watercress and coriander together on a serving plate.

Step 4

Carefully remove the roasted cauliflower florets from the oven and toss into the salad. Season with sea salt and black pepper and drizzle over any hot oil from the tray.