I was only preparing food for myself and I thought I'd try something completely out of the norm. I'm going to confess something; until a few years ago I couldn't stand cauliflower. And I'm pretty sure it was because of a childhood trauma related to the cauliflower cheese my Mum used to make when we were kids and (sorry Mum) but it was something I really hated. My opinion about cauliflower started to change when I cooked this delight. I invite you to prepare this tasty, colourful and original roasted cauliflower salad with cherry tomatoes, you won't believe how delicious it is!
Prep Time: 10 mins
Cook Time: 20 mins
100g cauliflower flourets
120g cherry tomatoes, halved
1 small handful fresh basil
30g baby spinach
3tbsp extra virgin olive oil
1. Preheat oven to 100º C
2. Chop cauliflower into small flourets. Spread out over a baking tray lined with baking paper and drizzle over half of the oil and a good sprinkle of salt and pepper. Place in the oven and roast for about 20 minutes or until just turning crispy and brown on the edges. Remove and set aside.
3. Once the cauliflower has cooled, place in a small bowl with the halved cherry tomatoes. Tear up the basil leaves and add them to the bowl. Pour over the remaining olive oil and season with a little extra salt and pepper. Toss to combine.
4. Serve up the salad. Place baby spinach on a plate and top with the cauliflower mixture.
Squeeze over the juice from the lemon.