Roasted cauliflower salad

This sweet, warm salad is a great healthy option for winter.

Serves 4-6

½ small head cauliflower, cut to even pieces
½ small head broccoli, cut to even pieces
Handful of baby spinach and wild rocket
1 buerre bosc pear, thinly sliced
3 tablespoons extra-virgin olive oil
½ teaspoon sea salt
1 teaspoon fresh thyme, chopped
1 tablespoon honey
1 teaspoon white wine vinegar
Handful of toasted flaked almonds
4 tablespoons Mildura sultanas

  • Step One

    Preheat oven to 185°C.

  • Step Two

    Blanche cauliflower and broccoli in salted boiling water for 2 minutes, then refresh in cold water. Drain and dry.

  • Step Three

    Toss all the cauliflower and broccoli in olive oil and sea salt.

  • Step Four

    Arrange in a single layer on a roasting sheet and roast for 8-10 minutes, or until just lightly browned in parts. Let cool.

  • Step Five

    Whisk vinegar, honey and olive oil in a small bowl, add the chopped fresh thyme.

  • Step Six

    Drizzle over cooked vegetables and toss with pears, sultanas and toasted almonds.

  • Step Seven

    Lightly mix baby spinach and wild rocket. Layer onto a platter. Place vegetable mix on top.

  • Step Eight

    Serve warm.


Related Content