Baked Cauliflower and Herb Salad
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
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 ...