Roast Cauliflower Salad

Method

1. 01
   Step 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.

   Cauliflower
2. 02
   Step 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.

   Olive oil2 tbsp of 2 tbspSalt1 tsp of 1 tspBlack pepper0.5 tsp of 0.5 tsp
3. 03
   Step 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.

   White wine vinegar60 ml of 60 mlWater60 ml of 60 mlSalt1 tsp of 1 tspSugar1 tsp of 1 tspRed onion
4. 04
   Step 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.

   White wine vinegar60 ml of 60 mlOlive oil120 ml of 120 mlDijon mustardHoneySalt0.5 tsp of 1 tspBlack pepper0.3 tsp of 0.5 tsp
5. 05
   Step 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.

   Hazelnut
6. 06
   Step 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.

   CauliflowerRed onionHazelnutParsley