Roast Cauliflower Salad

Elaboración

1. 01
   Paso 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.

   coliflor
2. 02
   Paso 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.

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3. 03
   Paso 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).

   Nota

   Can be made up to 24 hours ahead.

   vinagre de vino blanco60 ml de 60 mlagua60 ml de 60 mlsal1 cdta de 1 cdtaazúcar1 cdta de 1 cdtacebolla roja
4. 04
   Paso 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.

   vinagre de vino blanco60 ml de 60 mlaceite de oliva120 ml de 120 mlmostaza de Dijonmielsal0.5 cdta de 1 cdtapimienta negra0.3 cdta de 0.5 cdta
5. 05
   Paso 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.

   avellana
6. 06
   Paso 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.

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