VEGAN ROASTED CAULIFLOWER SALAD WITH EPICA'S RED PEPPER TAPENADE (AD)
Disclosure: This is a paid partnership with EPICA by NORAC FOODS UK. All opinions expressed in this blog post are my own and I was in no way influenced by the company.
I love January! Sure, it’s dark and cold, but the month holds a promise for better things to come and offers an opportunity for new beginnings. It is a chance to leave behind what no longer serves us, to embrace all the things that do and make space for exciting adventures. Perhaps in the spirit of new, fresh and better your January is about welcoming more plant-based foods into your kitchen, having a play with the concept of Veganuary or simply nourishing yourself and your family with quick, easy, flavourful meals everybody can enjoy.
If any of these possibilities and wishes are at the top of your list, then you’ll ADORE today’s roasted cauliflower salad recipe with EPICA’s red pepper tapenade. This salad is perfect for these colder Winter months; it’s what I call a hearty salad - filling, warming, nourishing without being heavy or wearing you down. The roasted cauliflower salad is big on flavours, textures and seasonal ingredients, combining the roasted vegetables with fresh salad leaves, crunchy nuts, juicy olives and salty capers. The salad uses EPICA’s red pepper tapenade, which has won The Great Taste Award, both as a dressing and as a marinade, taking the whole salad to another level. In my books, THIS is the perfect Winter salad that works well as a main, as a starter or a quick lunch you can pack up and take to the office.
The trick to making any salad stand out and get noticed lies in layering flavours and textures. Having an incredible dressing to pull everything together is key and with EPICA’s commitment to prioritising taste and quality over anything else, you know you’re in for a treat here. EPICA’s red pepper tapenade, which is SO versatile, contains only the finest, freshest ingredients, is suitable for vegans, paleo friendly and free from the 14 major allergens. It’s also quick and easy to use, meaning that this salad comes together in no time at all.
You can find EPICA’s red pepper tapenade in the refrigeration aisle at Sainsbury’s. Now grab yourself a tub (or many more) and make this salad for dinner tonight!
To get the recipe for today’s vegan roasted cauliflower salad with EPICA’s red pepper tapenade, please scroll down and enjoy!
VEGAN ROASTED CAULIFLOWER SALAD RECIPE WITH EPICA’S RED PEPPER TAPENADE
Preparation time: 10 minutes
Roasting time: 35 minutes
Serves: 2 as a main, or 4 as a starter
INGREDIENTS:
1 cauliflower (weighing about 550g after leaves have been removed), cut into florets and washed
1 tub EPICA red pepper tapenade
1 red onion, peeled and chopped into slivers
1.5 tbs olive oil
3 tbs capers
100g olives (I used Nocellara olives)
two handfuls of rocket and watercress, washed
50g hazelnuts
salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 200C/390F.
Place the cauliflower florets in a roasting tin, coat with 1 tablespoon of olive oil and two tablespoons of EPICA red pepper tapenade. Mix well so that the cauliflower is evenly coated by the olive oil and tapenade.
Use 1/2 tablespoon of olive oil to coat the onion slivers and place on the same roasting tin as the cauliflower. Roast for 35 minutes or until soft and cooked through.
Once done, remove the roasted cauliflower and onion slivers from the oven, place them in a large salad bowl, add the capers, olives, salad leaves and hazelnuts. Comble and drizzle over a generous amount of EPICA red pepper tapenade - around 2-3 tablespoons. Add a pinch of salt and pepper to taste and enjoy immediately!
Tip 1: Feel free to add some boiled chickpeas for added protein.
Tip 2: Don’t like watercress or rocket, then why not use kale leaves or baby spinach leaves instead?
Tip 3: Want to keep it nut free? Replace the nuts with sunflower seeds or pumpkin seeds.
