This salad is beautiful just as it is, but if you wish to jazz it up a little, consider sprinkling other flavours on top before serving: freshly chopped coriander, freshly sliced chilli, roasted pistachios, crumbled pan fried pancetta, prosciutto or cabanossi … yum! Or you can try my favourite ... a decent sprinkling of Spiced Nuts ... another recipe that is already on this site ...
Ingredients
2 whole heads of cauliflower (about 12 cups florets)
2 tbls olive oil
3 cloves garlic, peeled
3 sprigs flat leaf parsley
6 sprigs fresh thyme, leaves only
1 sprig fresh tarragon, leaves only
3-4 tbls fresh lemon juice
1 tsp sea salt flakes
freshly ground pepper to taste
Instructions
Preheat oven to 230 degrees, fan forced, and place rack into middle of oven
Wash and segment cauliflower and spin dry
Place cauliflower into large roasting pan
Drizzle with oil and toss well to coat
Bake for 20 minutes, stirring the cauliflower every 5 minutes until lightly browned
Whilst cauliflower is cooking place garlic into TM bowl and chop 3 seconds / speed 7
Scrape around sides
Add parsley, thyme and tarragon and chop 2-3 seconds / speed 7
After cauliflower has cooked for 20 minutes (4 x 5 minutes), remove from oven, add garlic and herb mix and stir through and bake for a further 5 minutes
Remove from oven and place into a large bowl to cool … ensure you scrape all the herbs from the base of the baking tray and add that to the bowl with the cauliflower
Once cool, add 3 tablespoons lemon juice, salt and pepper and mix well
Check for seasoning and add more if needed
Serve at room temperature, or place into fridge until ready to serve
Notes
Inspired by a recipe seen on MyRecipes.com
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/baked-cauliflower-and-herb-salad/