Roast cauliflower salad with kale, cashew nuts & blue cheese - Greenspoon

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Roast cauliflower salad with kale, cashew nuts & blue cheese

Roast cauliflower salad with kale, cashew nuts & blue cheese

Course: Recipes, Main

INGREDIENTS

  • 1 head of cauliflower, cut into bite size florets

  • 6 tblsp olive oil

  • salt & freshly ground pepper

  • 1 tblsp apple cider vinegar

  • 1 bunch of kale (you can also substitute for rocket, or soft lettuce)

  • Approx 1 cup stone blue, crumbled (or you can use bleu de brun)

  • 1 handful cashew nuts, toasted

  • lemon rind

Directions

  • Set the oven to 200 degrees C. Take the woody stalks off the kale, so that you’re left with torn up leaves.
  • Massage the kale with a little olive oil – this breaks down the cellulose and makes it much tastier and easier to digest.
  • In a bowl, toss together the cauliflower florets, 2 tblsp of the oil, a generous pinch of salt and a grind of pepper. Spread onto a baking tray in a single layer.
  • Roast, tossing occasionally, under tender and dark golden. This should take 30 – 35 minutes Remove and let cool for 10 minutes.
  • Whilst it’s cooking, toast your cashew nuts and crumble the cheese. Whisk together the vinegar with a pinch of salt, a grind or two of pepper, 1 teaspoon of lemon zest, and the remaining 4 tblsp of oil.
  • Dress the cauliflower whilst it’s still warm so that all the flavours get absorbed.
  • In a salad bowl, toss the kale, stone blue, nuts and dressed cauliflower together. Serve with a slice of sourdough bread.

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