Roasted Cauliflower, Cavelero Nero and Avocado Salad with Yogurt and Dill Dressing | My Baba

Here’s a salad number for mummies  for those trying to stay healthy at this crazy busy time of year!

This salad is raw, roasted and ridiculously good. It’s a real seasonal health booster but is not going to satisfy those with an ‘ I want comfort food’ craving, so pick your moment to eat it. I like it for lunch by itself, though it would work well with partridge or pheasant, guinea fowl and chicken. This is a vegetable salad and can be tarted up or down with the option of crispy pancetta and nuts. The cavelero nero is my nod to the ‘to the food trends of today’, raw, unadulterated, super healthy; the roasted cauliflower is nutty, intense and creamy, quite the best use of cauliflower ever; the avocado sublime and familiar, and the dill-yogurt dressing just marries everything together. It’s easy to make, different, tasty and healthy.

Roasted Cauliflower, cavelero nero and avocado salad with yogurt and dill dressing

  • 1 cauliflower – cut into florets
  • 1 head of cavelero nero – stripped from the stem, washed and finely cut
  • 1 ripe avocado  – peeled and sliced finely – 1/2 lime juiced and drizzled over the top
  • 2 handfuls of picked fresh dill
  • Olive oil/ salt and pepper

Yogurt dressing

  • 3 tablespoons of good olive oil
  • 1 tablespoon of lemon juice
  • 2 tablespoons of natural yogurt
  • 1 teaspoon of maple syrup
  • salt and black pepper
  1. Cut the cauliflower into florets and roast in the oven with good slug of olive oil, a sprinkle of Maldon sea salt and some freshly ground black pepper. Roast at 180 for 30 minutes. Turn occasionally and remove once it has a little color and is cooked all the way through.
  2. Peel the avocado and cut into slithers. Juice the lime and smother over the avocado.
  3. Pick off 2 handfuls of dill fronds.
  4. Mix the finely cut cavelero nero, roasted cauliflower, avocado and dill. Dress with a little olive oil and salt and pepper.
  5. Whisk the olive oil very slowly into the yogurt, add the lemon juice and maple syrup, salt and pepper. It should emulsify and look like a loose mayonaise, add more water to loosen it if it is too thick. Adjust the seasoning, maybe a little more lemon, salt and pepper and spoon gently over the salad before serving.
  6. Optional extras crispy pancetta and roasted hazelnuts.

This salad can be served when the cauliflower is still warm or when it is completely cold. if you want to tart it up, it works really well with some crispy pancetta and roasted hazelnuts.

Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas! You can also find Joanna on instagram and twitter with the handle @lardersaga

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About The Author

Joanna Preston

Joanna Preston is author of the blog, Lardersaga and mother of the ‘little people', the ‘pink and blue'. Lardersaga is the musings of a food obsessed family, it is a journey through the seasons, and life around the kitchen table, in town and country. There are recipes for young and old, big and small, smart and casual.

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