Family get togethers always tend to get the creative spark firing – not least because there are at least two other Kitchen Stars in SheWhoMustBeFed’s extended family. It just isn’t on to be bringing out the same ol’ dish all the time, though it must be said that The Plumber is rather fond of Soccattata – especially as it is gluten free. When he is left near a plate of Socha’ you only have to blink twice and half of it is gone. Woosh!
A food processor is handy for making this salad, though not mandatory. Grating the cauliflower could be done with a hand grater over a large bowl, though it would of course be far more work than whizzing it down the chute of the processor and I suspect generate a lot more mess. Cauliflower does tend to fly around the place when grating!
- 1 Large cauliflower
- 1 bag of baby spinach leaves or mixed salad greens
- 1 standard punnet of cherry tomatoes, all halved
- Olive oil
- Grate the cauliflower using the “coarse” holes in your hand grater / or food processor attachment
- Spread out the grated cauliflower on one or two baking trays (best to not have it too deeply piled)
- Thoroughly coat with olive oil and a few dashes of tamari. It is best to roll up the sleeves and use your hands to help evenly coat everything.
- Bake at 180-200c for about 20 minutes. Give the baking cauliflower a mix and return to the oven for another 10-15 minutes. You’re aiming for a slightly crisped, but not burned result.
- Allow the baked cauliflower to cool to room temperature (consider preparing the cauliflower a day before you need the salad and refrigerate overnight)
- Just before serving, mix the cauliflower with the greens and the halved tomatoes