Description
crispy roast cauliflower salad and pumpkin steaks
Ingredients
Scale
- 1 head of cauliflower, cut into small florets
- 1 butternut pumpkin, cut lengthways into 8
- 4 tablespoons olive oil
- sea salt and pepper, to season
- 3 large handfuls snow pea tendrils (or salad leaves of your choice, rocket or baby spinach)
- 1 cucumber, cut into thin rounds
- half a red onion, cut into wafer thin rounds
- 150 grams cooked beetroot, cut into small pieces
- 1/2 cup pecans, toasted and chopped
- 80 grams danish feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 200 C (390 F) and line 2 oven trays with baking paper. Place pumpkin slices onto a prepared tray, drizzle with 2 tablespoons olive, season with salt and pepper and pop into the oven for 35-40 minutes or until golden and tender. Place the cauliflower florets onto a prepared tray, drizzle with 2 tablespoons olive oil, season with salt and pepper and pop into the oven for 30-35 minutes or until golden and tender. Allow to cool slightly.
- Place the snow pea tendrils, cucumber, red onion, beetroot and crispy cauliflower onto a large platter and gently toss to combine. Top the salad with the toasted pecans and feta. Drizzle over the extra virgin olive oil and balsamic vinegar and gently toss to combine. Serve the warm crispy roast cauliflower salad alongside the pumpkin steaks. Enjoy X
- Prep Time: 15 mins
- Cook Time: 40 mins