Roast Cauliflower Salad

Réalisation

1. 01
   Étape 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.

   chou-fleur
2. 02
   Étape 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.

   huile d'olive2 c.à.s. de 2 c.à.s.sel1 c.à.c. de 1 c.à.c.poivre noir0.5 c.à.c. de 0.5 c.à.c.
3. 03
   Étape 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).

   Note

   Can be made up to 24 hours ahead.

   vinaigre de vin blanc60 ml de 60 mleau60 ml de 60 mlsel1 c.à.c. de 1 c.à.c.sucre1 c.à.c. de 1 c.à.c.oignon rouge
4. 04
   Étape 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.

   vinaigre de vin blanc60 ml de 60 mlhuile d'olive120 ml de 120 mlmoutarde de Dijonmielsel0.5 c.à.c. de 1 c.à.c.poivre noir0.3 c.à.c. de 0.5 c.à.c.
5. 05
   Étape 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.

   noisette
6. 06
   Étape 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.

   chou-fleuroignon rougenoisettepersil