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You are here: Home / Recipes / Special Diets / Dairy Free / Baked Cauliflower and Herb Salad

Baked Cauliflower and Herb Salad

26/10/2015 by Gina Leave a Comment

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 (see here).

Start with two decent cauliflowers
Wash and spin dry
In baking sheet and dressed with olive oil

Garlic and herbs to be chopped
All done and ready to add to baked cauliflower
Herbs and cauliflower tossed together

Cauliflower dressed, seasoned and ready to serve
… or consider adding some toppings
… but my favourite is Spiced Nuts which can be found on this site


Baked Cauliflower and Herb Salad
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 

Cauliflower dressed, seasoned and ready to serve



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 ...
Author: Gina @ The Passionate Pantry
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
  1. Preheat oven to 230 degrees, fan forced, and place rack into middle of oven
  2. Wash and segment cauliflower and spin dry
  3. Place cauliflower into large roasting pan
  4. Drizzle with oil and toss well to coat
  5. Bake for 20 minutes, stirring the cauliflower every 5 minutes until lightly browned
  6. Whilst cauliflower is cooking place garlic into TM bowl and chop 3 seconds / speed 7
  7. Scrape around sides
  8. Add parsley, thyme and tarragon and chop 2-3 seconds / speed 7
  9. 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
  10. 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
  11. Once cool, add 3 tablespoons lemon juice, salt and pepper and mix well
  12. Check for seasoning and add more if needed
  13. Serve at room temperature, or place into fridge until ready to serve
Notes
Inspired by a recipe seen on MyRecipes.com
3.4.3177

 

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Filed Under: Dairy Free, Dinner, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Paleo, Recipes, Salads, Special Diets, Thermomix, Vegan, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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