Tamari roasted Cauliflower and Pear Wild Rice Salad

This is one of those unusual salad combinations that will play on your mind for a while until you make it. Then you’ll savour each mouthful and before you know it, you’ve wiped the bowl clean and you wish you had more. So then you’ll dream about the pears with tamari again until you just have to make it. (I think) it’s that good. It is also so simple to get together and leftovers keep well so you can have this for dinner tonight and lunch tomorrow.

I also love roasted cauliflower, it’s one of those vegetables that is so versatile, but this is by far my favourite way to enjoy it. Simply roasting in some good olive oil and tamari until tender but crisping at the edges adds so much excitement to the usually overlooked and underrated Brassicaceae family. While it may lack the vibrancy of it’s fellow cousin, the broccoli, the humble cauliflower has so much to offer. And remember to save all those gorgeous leaves to make Cauliflower Leaf Crisps!

As for the dressing, this was my first time adding pear to a savoury dish but it was totally worth the experiment. I have fond memories of pear puree as baby food, and find there is something so nourishing and comforting about the soft fruit. Blended with some sweet white miso and garlic makes for one healthful salad dressing. Top tip: make more to drizzle over salads and grains for the next few days.

Tamari roasted Cauliflower and Pear Wild Rice Salad
Serves 2

Ingredients:
120g wild rice, soaked for a few hours and drained
100g edamame beans
1 small head cauliflower, cut into florets
2 tbsp tamari
1 tbsp olive oil
1 avocado, diced or sliced
1 large handfuls of baby spinach
1 handful of rocket
2 handfuls of pomegranate seeds
1 pear, cored and thinly sliced
Dressing:
1 pear, peeled and cored
1 tbsp sweet white miso paste
1 garlic clove, crushed
1 tbsp olive oil
1 tbsp tamari
1 tbsp apple cider vinegar
1 tsp maple syrup
Water, to thin
Salt and pepper

Method:

1. Cook the rice according to packet instructions, adding the edamame for the final 5 mins of cooking time. Drain and set aside.

2. Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper. Toss the cauliflower florets in the olive oil, tamari and season with black pepper. Roast in the oven for 25-30 mins until tender and starting to crisp. Turn halfway through.

3. Make the dressing my blending all the ingredients in a small upright blender until smooth. Add enough water to make a creamy, pourable dressing.

4. When everything is cooked, add the spinach, rocket, avocado, wild rice, edamame, cauliflower, pear, and pomegranate to a large mixing bowl.

5. Add ½ of the dressing to the mixing bowl and toss to make sure everything is evenly covered. Taste and adjust the seasoning.

6. Serve in 2 large bowls topped with the rest of the dressing.

7. If you are not eating this straight away allow all components to cool separately, and store for a couple of days in the fridge. Just before serving toss everything together with the dressing and salad leaves.

Have you made this? I would love to hear your thoughts and feedback, either by leaving a comment below or tagging me in your creations – on Instagram I’m @nourishing.amy and use the hashtag #nourishingamy.