Roast cauliflower salad with kale, cashew nuts & blue cheese
Roast cauliflower salad with kale, cashew nuts & blue cheese
Course: Recipes, MainINGREDIENTS
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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