Serves: 1

A roasted cauliflower salad from Romain Bourrillon. A unique combination of ingredients comes together in a salad that’s just 100% yum.


For the cauliflower salad

  • 200g cauliflower heads
  • 5g ground cumin
  • 50ml sunflower oil
  • 35g oyster mushrooms
  • 3g rocket
  • 8g cashew nuts, toasted
  • Salt and pepper to taste

For the coconut and coriander sauce

  • 10g coconut yoghurt
  • 5g cashew nuts
  • Handful of fresh coriander
  • Dash of lime juice
  • Salt and pepper to taste


1Slice the oyster mushrooms and place in a roasting tray. Lightly oil the mushrooms and season with salt and pepper. Place these in the oven and roast at 180 degrees for 7 minutes.

2Once cooked, remove from the oven and roasting tray and leave to cool in a heatproof bowl. Heat oven to 200 degrees.

3Cut cauliflower heads into quarters, mix well with oil and ground cumin.

4Place in a tray and roast at 200 degrees for 15-20 minutes. Once removed from the oven, leave to cool on the tray and reduce oven temperature to 180 degrees.

5Place the coconut yoghurt, cashew nuts, fresh coriander, lime juice and salt and pepper in a blender and mix until smooth.

6To serve, place the cooked cauliflower back into the oven for 5 minutes. Once heated, add the cooked oyster mushroom to heat through in the oven for another 1-2 minutes. Ensure to keep the cauliflower and mushroom separate in the tray.

7Once both are heated, remove from the oven. Place two tablespoons of the sauce on a serving plate and smear with the back of a spoon. Put the cauliflower on top and scatter the oyster mushrooms over and around the cauliflower.

8Crush the toasted cashew nuts and scatter over the cauliflower, and finish with the rocket and a drizzle of oil.



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