This salad is beautiful just as it is, but if you wish to jazz it up a little, consider sprinkling other flavours on top before serving: freshly chopped coriander, freshly sliced chilli, roasted pistachios, crumbled pan fried pancetta, prosciutto or cabanossi … yum! Or you can try my favourite … a decent sprinkling of Spiced Nuts (see here).
Baked Cauliflower and Herb Salad
Prep time
Cook time
Total time
This salad is beautiful just as it is, but if you wish to jazz it up a little, consider sprinkling other flavours on top before serving: freshly chopped coriander, freshly sliced chilli, roasted pistachios, crumbled pan fried pancetta, prosciutto or cabanossi … yum! Or you can try my favourite ... a decent sprinkling of Spiced Nuts ... another recipe that is already on this site ...
Author: Gina @ The Passionate Pantry
Ingredients
- 2 whole heads of cauliflower (about 12 cups florets)
- 2 tbls olive oil
- 3 cloves garlic, peeled
- 3 sprigs flat leaf parsley
- 6 sprigs fresh thyme, leaves only
- 1 sprig fresh tarragon, leaves only
- 3-4 tbls fresh lemon juice
- 1 tsp sea salt flakes
- freshly ground pepper to taste
Instructions
- Preheat oven to 230 degrees, fan forced, and place rack into middle of oven
- Wash and segment cauliflower and spin dry
- Place cauliflower into large roasting pan
- Drizzle with oil and toss well to coat
- Bake for 20 minutes, stirring the cauliflower every 5 minutes until lightly browned
- Whilst cauliflower is cooking place garlic into TM bowl and chop 3 seconds / speed 7
- Scrape around sides
- Add parsley, thyme and tarragon and chop 2-3 seconds / speed 7
- After cauliflower has cooked for 20 minutes (4 x 5 minutes), remove from oven, add garlic and herb mix and stir through and bake for a further 5 minutes
- Remove from oven and place into a large bowl to cool … ensure you scrape all the herbs from the base of the baking tray and add that to the bowl with the cauliflower
- Once cool, add 3 tablespoons lemon juice, salt and pepper and mix well
- Check for seasoning and add more if needed
- Serve at room temperature, or place into fridge until ready to serve
Notes
Inspired by a recipe seen on MyRecipes.com
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