So it’s the day that you’re due to do the weekly grocery shop, you open the fridge to what looks like a measly bunch of ingredients which will not pair up together. Wrong. Well let’s just say 85% of the time, I reckon you can still whip up something delicious even if it seems like all you have is the stuff that gets forgotten about in the fridge until the end of the week.
Of course, the dream would be plan meals so efficiently for the week that you end up with nothing left on grocery day. However, as most people work and have other activities planned for their days, there often isn’t much planning around this.
So instead of forcing yourself into planning your meals a week in advance which may not stick, try introducing yourself to the creative opportunity of leftover ingredients. (In saying that, if you are finding every week that you are throwing out the same unused ingredient, then cross that item right off your shopping list please).
Today, I was going in blind. I really hadn’t looked in the fridge properly for a few days and so it was very much a mystery as to what to create for lunch today. I had just arrived home from martial arts training so was craving something fresh and filling. I didn’t want to wait around all day for my food so I saw the cauliflower and used that as a base for the dish. The rest was just odd bits and pieces. Slowly, a dish was coming together.
Cauliflower. Check. Fundamental salad ingredients. Check. Dressing? It is always a satisfying feeling to make your own dressings from scratch. You know everything that goes into it, it will be fresh and most importantly, it will taste fabulous. With dressings I find measurements a little bit redundant at times, it’s a bit of a taste as you go experiment until the flavours match your palette.
Okay so let’s have a look at what I created today from a bits and pieces collection of ingredients.
Roasted Cauliflower Salad (serves 2) Cook + Prep time: 20 minutes
What you’re going to need
1/4 floret cauliflower, cut into small pieces
generous handful mixed leaves/salad mix/lettuce
handful cherry tomatoes, sliced in half longways
1 medium cucumber, grated
2 teaspoons pine nuts
1 tablespoon tahini
1 teaspoon honey
extra virgin olive oil, to taste
salt, to taste
- Preheat oven to 200 degrees Celcius.
- Place the cauliflower on a lined baking tray with a small drizzle of olive oil and salt to season.
- Place in the oven and bake until golden.
- While the cauliflower is baking, prepare all the other ingredients and make the dressing. I decided to season my tomatoes with cracked pepper just for an added level of flavour.
- In a bowl, throw in the mixed leaves, tomatoes and cucumber. Place the baked cauliflower on top with the pine nuts and then drizzle the dressing over the top.