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Lima Bean, Roasted Cauliflower and Crispy Sage Salad

Fresh sage leaves are easy to handle and fun to fry up in olive oil for a crunchy addition to salads.

They only need a couple of seconds in the hot pan, so we crisp one at a time to make sure none get burned.

(Serves 3-4)

For the crispy sage:

10 fresh, whole sage leaves
3 Tbs. olive oil
Sea salt to sprinkle

Heat oil in a small skillet over medium-high heat until hot.
Fry sage leaves one at a time until crisp, 2–3 seconds.
Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Reserve the frying oil, if desired, to add extra flavor when the salad is assembled.

For the roasted cauliflower:

3 Tbs. olive oil
¾ tsp. sea salt
10 whole cloves of garlic, unpeeled
4 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)

Preheat the oven to 350.
Place the cauliflower florets and whole garlic in a roasting pan.
Drizzle with olive oil and season with salt.
Place the roasting pan in the oven and cook uncovered for 30-35 minutes.
Remove from the oven and set aside to cool.
When cooled enough to handle, remove the peels from the garlic cloves.

For the lima beans:

1 cup dry lima beans
1 tsp. olive oil
½ tsp. sea salt
5 cups water

Bring water to a boil and add beans, olive oil and salt.
Simmer until beans are just tender — check from time to time to be sure they don’t overcook.
Drain and set aside.

To assemble the salad:

In a large salad bowl, combine the cooked beans and roasted vegetables, adding

2 Tbs. granulated sundried tomatoes
½ tsp. sea salt
2 tsp. fresh lemon juice
½ tsp. ground black pepper
3 Tbs. finely chopped fresh parsley

Top with the crispy sage leaves and for extra flavor, add the olive oil used to crisp them.
Gently mix all ingredients and adjust the seasoning to your taste.
Serve warm or cold.

The Whole Spice Cookbook needs your help: A personal note from Ronit

Since 2008, Shuli and I have shared hundreds of recipes in our weekly Spice People column and Romancing the Spice blog. My dream has been to create a spice cookbook with these recipes and more, and many customers have encouraged me.

I'm now working with a photographer and editor to put all the recipes in one colorful book, and I need your support. If you pre-order the Whole Spice Cookbook through our Barnraiser campaign, we’ll send you free spices — there are many rewards to choose from. (Order by Nov. 28 to receive your spices by Christmas.)

The URL is I hope you can help me fulfill my dream and that soon I can share my book with you!

With thanks and best wishes from our family to yours,

Ronit Madmone