This salad is qwik and simple to prepare and ensures that cauliflower is never boring.
Roasted Cauliflower Salad
This salad is qwik and simple to prepare and ensures that cauliflower is never boring.
Servings: 2
Ingredients
- 1 large head of cauliflower cut into small florets
- 4 Tbsp olive oil
- 1 tsp turmeric
- 2 Tbsp oregano dried
- 3 Tbsp balsamic vinegar
- salt and pepper to taste
Salad
- ¾ cup walnuts chopped
- ¼ cup flat-leaf parsley , finely chopped
- 3 cups baby spinach
- 1 medium red onion
- ¼ cup olive oil
Instructions
- Preheat the oven to 220°C and line a baking tray with baking paper.
- Toss the cauliflower with the oil, turmeric and oregano. Spread the florets out evenly on the baking sheet and season with salt and pepper.
- Roast for 8 minutes, then remove the tray and turn the pieces over. Return to the oven for another 8 minutes.
- Sprinkle the vinegar over the cauliflower and bake for 7 minutes. Remove from the oven and let it cool.
- Dry fry the walnuts in a small frying pan over medium heat for 2 minutes until just starting to brown. Remove immediately from the pan and set aside.
- Toss together the cauliflower with the rest of the salad ingredients, including the olive oil.
- Season to taste with salt and pepper and serve.
Notes
From: Unkown Author (2018) The Low Carb Kitchen Heron Books
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: