Less than 30 minutes
Serves 4
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Ingredients:
- 2 heads cauliflower, cut into eighths
- Glug olive oil
- Salt and milled pepper
- ½ packet (50g) pine nuts or flaked almonds
Salad dressing:
- 3 Tbsp (45ml) white wine vinegar
- 2 Tbsp (30ml) Dijon mustard
- 3 Tbsp (45ml) olive oil
- Salt and milled pepper
- 1 clove garlic
- 1 packet (80g) rocket
- 1 head butter lettuce, leaves separated
- 1 large or 2 small wheels camembert, cut into chunks
Method:
- Toss cauliflower with olive oil on a large baking tray. Season.
- Roast in the oven at 180°C for 15-20 minutes or until golden and caramelised.
- Toss nuts in a little olive oil and roast until golden.
- Combine salad dressing ingredients and whisk well.
- Halve garlic and wipe the inside of a large salad bowl with the cut sides (then discard clove).
- Add lettuce to bowl and drizzle with dressing, tossing to coat well.
- Dot camembert between salad leaves.
- Serve salad topped with roasted cauliflower and nuts.