Cauliflower and Smoked Fish Warm Salad April 2012

Cauliflower seems more of a winterish thing to me so this easy as salad is the thing for the autumnal change of weather.I love it roasted where it takes on such a nice crunchy quality and has a great creamy taste.

Ideal for an easy mid week meal and you can use really anything in it you have on hand. Replace smoked fish with smoked salmon, smoked chicken, left over roast chicken, bug chunks of roasted pumpkin or aubergine...anything at all!

Makes a good lunch dish as well with some toasted rye bread

Cauliflower and Smoked Fish Salad


1 cauliflower, washed and florets removed –cut down any that are extra large

2 T cumin seeds

1 t caraway seeds

400g smoked fish or your choice, bones removed and flaked

Salt and pepper

Handful of fresh fennel tips(-if you can only get baby fennel then slice finely and roast with your cauliflower and add )

big handful of Italian parsley, leaves picked through and stems discarded


Place the cauliflower in a large oven tray and drizzle with a little grapseed oil.

Sprinkle over the seeds, add salt and pepper to taste and place in preheated 180 C oven for 30-40 mins or until the cauliflower is beginning to brown at the edges.



2 t capers, rinsed

1 T wholegrain mustard

2-4 cloves garlic ( I roast a whole head of garlic in with teh cauliflower and use 2-4 cloves from this for a softer flavour)

juice of 1 lemon

120ml extra virgin olive oil

First peel and finely chop the garlic well with the capers.

Heat a little grape seed oil in a pan and fry the garlic and capers on a low to medium heat till fragrant.

Place in a screw top jar or food processor and add the mustard, cider vinegar and olive oil. Shake or pulse to combine.

Pour over the fish and cauliflower and mix well again adding the juice of the lemons in as you mix.

Adjust seasoning to taste.

Serve immediately

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