A sexy twist on a summer classic that proves salads aren't just for sunshine. We’ve swapped juicy tomatoes for caramelized roasted roots and hearty winter greens, all tossed with golden, crunchy sourdough croutons. It’s deeply comforting, textural, and completely smothered in our OG Everyday House dressing to bring that signature zesty punch to the winter table.
INGREDIENTS
Serves 2:
1 head of cauliflower
Olive oil
Salt
4 cooked beetroots
250g mixed grains/quinoa (e.g., Merchant Gourmet 5 Glorious Grains)
Croutons
Pomegranate seeds (optional)
Mixed sesame seeds (optional)
Dill (optional)
All Dressed Up Everyday House Dressing
INSTRUCTIONS
Step 1: Heat your oven to 200°C. Chop the cauliflower into florets, drizzle them with olive oil and salt, and roast for 20–35 minutes until they are golden and tender.
Step 2: While the oven does the work, slice your cooked beetroots into neat quarter wedges.
Step 3: Heat your grain pack according to the instructions on the packet so the base of your salad is warm.
Step 4: Create a base of grains on your plates or a platter, then layer the roasted cauliflower and beetroot wedges over the top.
Step 5: Scatter over the croutons and any optional toppings like pomegranate seeds, sesame seeds, or dill. Finish by drizzling the Everyday House Dressing generously over everything before serving.
