Via: Dan Jones
For the dressing
- 3 tbsp olive oil
- 2 tsp toasted sesame oil
- 1 tbsp white wine vinegar
- 2 tsp clear honey
- 2 tbsp mayonnaise
- 2 tsp grated root ginger
- 1 garlic clove, crushed
For the salad
- 1 tbsp olive oil
- 1 head of cauliflower, cut into small florets
- 200g frozen soya beans
- 150g mixed jumbo raisins
- 2 red onions, halved and cut into thin wedges
- 28g flat-leaf parsley, leaves only, roughly chopped
- 1 tbsp sesame seeds, toasted
Put all the dressing ingredients in a small food processor and blend until smooth, or whisk by hand. Season and set aside.
Place a large, non-stick saucepan over a medium-high heat and add the oil. When hot, add the cauliflower florets and sauté for 7-8 minutes, turning frequently to brown them all over.
Add 2 tbsp water to the pan with the soya beans, raisins and red onion. Cover and steam for about 5 minutes, until the cauliflower is cooked but still has some bite to it.
Season well, remove from the heat and transfer to a wide salad bowl. Drizzle with the dressing, toss to mix well and scatter over the parsley and sesame seeds.