The Versatile Cauliflower

Roast Cauliflower Salad

The Cauliflower often just gets boiled and served with cheese sauce. I have created a recipe for roast cauliflower salad where it is the star and is paired along side chives, lemon and sweet natural sultanas this dish is well-rounded in flavor and is amazing to eat by its self or paired with roast meats. Check below what I’ve paired mine with.

Roast Cauliflower and Sultana Salad

Ingredients:

1/2 head cauliflower, thinly sliced
2 tbsp. sultanas, soak in 4 tbsp. warm water
1 tbsp. fresh chives, finely chopped
1/2 lemon zest and juice
1/2 tsp. salt
1/4 tsp. freshly cracked pepper
1 tbsp. olive oil
1 clove garlic, crushed
1/4 cup tasty cheese, grated

Method:

  1. Pre-heat oven to 180 degrees.
  2. In a roasting tray combine cauliflower, garlic, salt, pepper and olive oil. Toss together and bake for 30 minutes until cauliflower takes on a golden brown colour.
  3. Remove from oven, place in a bowl. Strain sultanas from soaking water and add to the bowl along with juice and zest of lemon, chives and cheese.
  4. Toss together so the cheese melts, check seasoning and serve.

Yield: Serves one hungry person or a great side dish for 2 people.

A peice of steak

Here is how I’ve served mine; Seared beef sirloin resting upon roast cauliflower and warm lemon salad, balsamic roasted cherry tomato’s and a dollop of beach spinach pesto to finish.

How have you served yours ?

2 thoughts on “The Versatile Cauliflower

  1. Love the humble cauli’! What a great looking salad. We often have it puréed with cream and some nutmeg- a nice change from mashed spud.

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