Cauliflower & Hazelnut Salad
Cauliflower & Hazelnut Salad

Ingredients

500 grams McCain Cauliflower Florets

3 tablespoons olive oil 

1 teaspoon paprika

1 teaspoon smoked paprika  

1 teaspoon ground cumin powder

I teaspoon minced garlic

Salt and pepper to taste 

160 grams wild rocket

1 mini cucumber sliced

½ bunch basil chopped

80 grams feta crumbled

50 grams hazelnuts roughly chopped

 

Honey Mustard Vinaigrette

5 tablespoons German mustard  or Dijon mustard

4 tablespoons mayonnaise

4 tablespoons raw honey

Juice of one lemon

½ teaspoon chilli flakes

½ teaspoon garlic powder

Salt and pepper to taste

Combine all the ingredients and mix until well combined.

 

 

Directions

Prep Time: 5 minutes

Cooking Time:  40 minutes

Serves: 4

  1. Preheat oven to 200 degrees Celsius
  2. Lay the cauliflower on a baking tray
  3. Drizzle with olive oil and toss with paprika, smoked paprika, cumin powder, garlic, salt and pepper
  4. Roast for 35- 40 minutes until the cauliflower is slightly charred
  5. While the cauliflower is roasting, prep your salad ingredients
  6. Combine the rocket and chopped cucumber and lay on a large salad bowl
  7. Carefully place the roasted cauliflower florets onto the rocket and cucumber
  8. Drizzle with some of the vinaigrette, chopped basil, feta cheese and chopped hazelnuts
  9. Taste and adjust salt and pepper if needed