Roast Cauliflower Salad

Zubereitung

1. 01
   Schritt 1Preheat oven and prepare cauliflower

   Preheat oven to 200°C. Cut cauliflower into florets, and leaves into bite-sized pieces and place on to a lined baking tray.

   Blumenkohl
2. 02
   Schritt 2Season and roast cauliflower30 min

   Drizzle 2 tbsp olive oil and 1 tsp salt and ½ tsp black pepper over cauliflower and toss well. Roast for 30 minutes until charred, and leaves are crispy. Set aside to cool to room temperature.

   Olivenöl2 EL von 2 ELSalz1 TL von 1 TLschwarzer Pfeffer0.5 TL von 0.5 TL
3. 03
   Schritt 3Make pickled onions30 min

   To make the pickled onions, whisk together ¼ cup white wine vinegar, ¼ cup water, 1 tsp salt and 1 tsp sugar. Place sliced onions in a bowl or jar and pour over pickling mixture. Set aside on the bench top or in the fridge for 30 minutes (or up to 24 hours).

   Hinweis

   Can be made up to 24 hours ahead.

   Weißweinessig60 ml von 60 mlWasser60 ml von 60 mlSalz1 TL von 1 TLZucker1 TL von 1 TLrote Zwiebel
4. 04
   Schritt 4Make mustard vinaigrette

   To make mustard vinaigrette, whisk together ¼ cup white wine vinegar, ½ cup olive oil, 1 tbsp Dijon mustard, 1 tsp honey, ½ tsp salt and ¼ tsp black pepper in a bowl.

   Weißweinessig60 ml von 60 mlOlivenöl120 ml von 120 mlDijon-SenfHonigSalz0.5 TL von 1 TLschwarzer Pfeffer0.3 TL von 0.5 TL
5. 05
   Schritt 5Toast and chop hazelnuts4 min

   Toast hazelnuts in a dry pan over medium heat for 3-5 minutes. Rub between a clean tea towel to remove some of the skins, and then roughly chop.

   Haselnuss
6. 06
   Schritt 6Toss and serve

   In a serving bowl, combine roast cauliflower and leaves, pickled onions, hazelnuts and parsley. Drizzle with mustard vinaigrette and toss before serving.

   Blumenkohlrote ZwiebelHaselnussPetersilie