Spanish Roasted Cauliflower and Almond Salad Recipe
This salad combines crispy roasted cauliflower with toasted almonds, olive oil and a splash of wine vinegar, evoking the flavors of Spanish tapas bars. It’s filling but not heavy, and it tastes great both warm and at room temperature. It’s a great way to turn plain cauliflower into something that looks like a dish from a little restaurant in Seville.
Roasting the cauliflower at a high temperature gives it a deep, caramelized flavor and crispy edges, while the combination of toasted almonds, sweet raisins and a simple olive oil and wine vinegar dressing brings in a distinctly Spanish tapas vibe. It’s an easy way to turn basic ingredients into something that feels restaurant-worthy.
Chef's tips
Cut the cauliflower into evenly sized pieces so they roast at the same speed and get nicely browned without drying out. Don’t skip toasting the almonds – this quick step makes them much more aromatic. If your vinegar is very sharp, taste the dressing and adjust with a little more olive oil or a pinch of sugar to balance the acidity.
How to serve
Serve on a large platter as part of a tapas-style spread with olives, marinated peppers and good bread. It also works well alongside grilled fish, roast chicken or baked potatoes. For a more substantial meal, toss the salad with cooked grains such as couscous or bulgur.
Ingredients
- cauliflower - 1 piece
- almonds - 50 g
- onion - 0.5 piece
- raisins - 40 g
- olive oil - 4 tablespoons
- vinegar - 1.5 tablespoons
- paprika - 1 teaspoon
- garlic - 1 clove
- flat-leaf parsley - 2 tablespoons
- salt
- black pepper
Preparation
- Preheat the oven to 210°C (top and bottom heat). Line a baking tray with baking paper.
- Wash and dry the cauliflower, then cut it into small, bite-sized florets. Slice the thicker stalks into thin pieces so they roast properly as well.
- In a large bowl, mix 3 tablespoons of olive oil, smoked paprika, garlic pressed through a garlic press, and a pinch of salt and pepper.
- Add the cauliflower florets to the bowl and mix thoroughly with your hands so every piece is coated with the oil and spices.
- Spread the cauliflower on the tray in a single layer. Roast for 20–25 minutes, stirring once halfway through, until the edges of the florets are deeply browned and the centers are tender.
- Meanwhile, toast the almonds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan often, until they are lightly golden and smell nutty. Immediately transfer them to a plate so they don’t burn.
- Slice the red onion into very thin slivers. Pour hot water over the raisins and soak for 5 minutes, then drain and pat dry.
- In a small bowl, mix 1 tablespoon of olive oil with wine vinegar and a pinch of salt to make a simple dressing.
- Transfer the roasted cauliflower to a large bowl, add the onion, raisins and most of the almonds (reserve some for sprinkling). Pour over the oil-and-vinegar dressing and gently toss.
- Sprinkle the salad with chopped parsley and the remaining almonds. Serve immediately while warm or after it has cooled slightly.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem możesz ją lekko podgrzać w piekarniku lub zjeść na zimno; migdały dodane później pozostaną bardziej chrupiące.
