Roasted Cauliflower with Rocket Salad
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Cauliflower has a habit of ending up smothered in cream or cheese sauce — which is delicious, but not always what you want. This is the other version. Roasted until golden and slightly caramelised, tossed with peppery rocket and a handful of good ingredients. Simple, quick, and a lovely way to see cauliflower in a completely different light.
Servings
4
servingsPrep time
20
minutesOven
35
minutesTotal time
55
minutesIngredients
1 head of cauliflower cut up in small florets
1 Tablespoon paprika
1 Tablespoon oregano
1/2 Tablespoon garlic powder
2 Tablespoons oil (olive or avocado)
1/2 packet of rocket salad
- Dressing
2 Tablespoons tahini
3 Tablespoons honey
3 Tablespoons olive oil
2 Tablespoons fresh dill or 1 Teaspoon dried dill
1/4 tsp salt, a bit of black pepper
Lemon zest
- Dressing mixture
100 gr feta
4 sun-dried tomatoes
1 Tablespoon fresh dill
Directions
- Preheat the oven to 200°C and heat a baking sheet in the oven for 10 minutes. In a bowl toss the cauliflower with the paprika, oregano, garlic powder and oil until evenly coated. Remove the hot baking sheet from the oven, line with baking paper and spread the cauliflower mixture over it. Roast for 35 minutes, stirring halfway through.
- Make the dressing by combining all the ingredients and set aside. Finely chop the feta, dill and sun-dried tomatoes together and set aside.
- Take the cauliflower out of the oven, put on a plate, scatter rocket leaves and feta mixture, drizzle dressing over it. Enjoy!
Notes
- This is lovely with lamb steaks with Baharat spices. Recipe follows.
