Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing

This easy Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing is a simple, nutritious side dish that’s perfect for any meal. With creamy mayo, tangy mustard, and crispy roasted cauliflower, it’s a delicious combination of flavours. You can easily adjust the ingredients to suit what you have in your kitchen.

This Roasted Cauliflower Salad with Grainy Mustard Dressing Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

• 1 large cauliflower, broken into small florets
• 2 tbsp olive oil
• 115g mayonnaise
• 2 tbsp grainy mustard
• 3 tbsp freshly chopped parsley
• Salt and freshly ground black pepper, to taste

How To Make Roasted Cauliflower Salad with Grainy Mustard Dressing

1. Preheat the oven: Preheat your oven to 220°C/200°C Fan/Gas 7.
2. Prepare the cauliflower: Spread the cauliflower florets in a large roasting tin, drizzle with olive oil, and season generously with salt and black pepper. Roast in the oven for about 15 minutes, or until lightly golden and tender. Set aside to cool.
3. Make the dressing: In a bowl, combine the mayonnaise, grainy mustard, and chopped parsley. Add the cooled cauliflower and season to taste. Stir everything together and adjust seasoning as needed.
4. Serve: Spoon the salad into a large dish and serve.

Recipe Tips

• Roast the cauliflower until golden: Make sure the cauliflower is lightly golden and tender before removing it from the oven. This gives it a rich, caramelised flavour.
• Let the cauliflower cool: Allow the roasted cauliflower to cool before mixing it with the dressing. This helps the flavours blend better and prevents the mayo from thinning out.
• Adjust seasoning to taste: Taste the salad before serving and add more salt, pepper, or mustard if needed. Seasoning is key to bringing out the flavours.
• Use fresh parsley: Fresh parsley adds a burst of flavour and colour to the salad. Don’t skip it for the best result.
• Customize the dressing: If you prefer a creamier dressing, you can add a little more mayo. For extra tang, increase the amount of mustard.

How To Store & Reheat Leftovers

• Refrigerate: Place leftovers roasted cauliflower salad in an airtight container in the fridge. It stays good for up to 2 days.
• Reheating: Simply reheat leftovers roasted cauliflower salad with grainy mustard dressingin the oven at 350°F for 5-10 minutes until warmed through. Avoid reheating the dressing as it may separate.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 131.9
• Total Fat: 11.9g
• Saturated Fat: 1.6g
• Cholesterol: 1.1mg
• Sodium: 108.8mg
• Potassium: 329.4mg
• Total Carbohydrate: 5.5g
• Dietary Fiber: 2.1g
• Sugars: 2.1g
• Protein: 2.1g

Try More Mary Berry Recipes:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Pesto Lemon Chicken
• Mary Berry Forest Bean Salad

Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing

Author: Rihab Mimouni Cooking Method:Roasting Cuisine:British Courses:Salads Recipe Keys: M Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:131.9 kcal Best Season:Suitable throughout the year

Description

This easy Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing is a simple, nutritious side dish that’s perfect for any meal. With creamy mayo, tangy mustard, and crispy roasted cauliflower, it’s a delicious combination of flavours. You can easily adjust the ingredients to suit what you have in your kitchen.

Ingredients

• 1 large cauliflower, broken into small florets
  
• 2 tbsp olive oil
  
• 115g mayonnaise
  
• 2 tbsp grainy mustard
  
• 3 tbsp freshly chopped parsley
  
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven: Preheat your oven to 220°C/200°C Fan/Gas 7.
2. Prepare the cauliflower: Spread the cauliflower florets in a large roasting tin, drizzle with olive oil, and season generously with salt and black pepper. Roast in the oven for about 15 minutes, or until lightly golden and tender. Set aside to cool.
   
3. Make the dressing: In a bowl, combine the mayonnaise, grainy mustard, and chopped parsley. Add the cooled cauliflower and season to taste. Stir everything together and adjust seasoning as needed.
   
4. Serve: Spoon the salad into a large dish and serve.
   

Notes

• Roast the cauliflower until golden: Make sure the cauliflower is lightly golden and tender before removing it from the oven. This gives it a rich, caramelised flavour.
• Let the cauliflower cool: Allow the roasted cauliflower to cool before mixing it with the dressing. This helps the flavours blend better and prevents the mayo from thinning out.
• Adjust seasoning to taste: Taste the salad before serving and add more salt, pepper, or mustard if needed. Seasoning is key to bringing out the flavours.
• Use fresh parsley: Fresh parsley adds a burst of flavour and colour to the salad. Don’t skip it for the best result.
• Customize the dressing: If you prefer a creamier dressing, you can add a little more mayo. For extra tang, increase the amount of mustard.

Keywords:Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing