Warm brussels and cauliflower salad
I never used to like brussels sprouts until I had this salad at Boke Bowl in Portland, Oregon. The combination of the warm veggies with the sweet mango, tart lime and fish sauce really won me over. Now this is one of my ‘go to’ salads once brussels sprouts start appearing at the market. I love it because it’s both healthy and delicious. Cauliflower and brussels sprouts are part of the cruciferous vegetable family. These super veggies are known for their anti-inflammatory benefits, antioxidant nutrients, as well as their cancer-fighting properties. Isn’t it great when something is both good for you and tastes great!
It’s important to try to keep the size of the sprouts and the cauliflower florets fairly similar so they roast uniformly. I’ve also made this salad with blood oranges when the mangos in the market are looking a bit sad.
If you want to make the salad more ‘substantial’ I sometimes add some tofu ‘croutons’ which I make by pan frying some slices of firm tofu in vegetable oil and tamari/soy sauce until the tofu is quite dry.
Serves 4 as a main, or 6 as a side
750g brussels sprouts (outer leaves trimmed and halved)
750g cauliflower, cut into small florets
1 medium red onion, sliced into smallish strips
2 tbsps olive oil
1 1/2 cups mango, diced into 1-2cm cubes (about two mangos)
1/4 cup coriander, chopped
Tofu ‘croutons’ (optional):
1 x 200g pack of firm tofu, sliced into 6 slices
1 tsp vegetable oil
1 tsp tamari or soy sauce
1/4 cup fish sauce
2 tbsps water
2 tbsps rice vinegar
3 tbsps lime juice (about 1 1/2 limes)
2 fat cloves of garlic, finely chopped
1 red chilli, deseeded and finely chopped
Preheat oven to 220c.
Prep the veggies and toss them with the olive oil. Spread them out onto a large baking tray in one layer and place on top rack of the oven.
Roast for 15 minutes. If you can’t fit all of the vegetables in a single layer on the tray, roast them in two batches. Crowding the tray will make for mushy steamed vegetables rather than yummy crisp and lightly charred ones.
While the vegetables are roasting, make the dressing by combining the fish sauce, water, vinegar, lime juice, garlic and chilli.
When the vegetables are done mix everything together with the mango, coriander and salad dressing. If adding tofu, toss it into the salad now as well.
Serve immediately. This salad is best eaten while it’s still warm but it’s pretty tasty cold as well.
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