Lupin Crusted Roast Cauliflower Salad
- 4 tbsp Lupin Flakes
- 750 g 1 medium head cauliflower broken into florets
- 2 tbsp olive oil
- 1 tsp caraway or fennel seeds
- Salt and pepper to taste
- Oregano and paprika to season
Dressing
- 2 tbsp olive oil
- ½ cup chopped flat-leaf parsley
- 1 tbsp white wine
- 1 tbsp fresh lemon juice
- ½ tsp finely grated lemon zest
- 1 clove crushed garlic
- Salt & pepper to taste
- Preheat oven to 180°C.
- In a large bowl toss cauliflower, oil, caraway seeds, lupin flakes and cauliflower until cauliflower is evenly coated. Transfer the mix to a baking tray, lined with baking paper; season with salt and pepper and sprinkle a little oregano and paprika.
- Roast cauliflower mix, tossing occasionally, until tender and golden brown, 30-35 minutes.
- Meanwhile, whisk together the ingredients for dressing lemon juice, the vinegar, garlic, oil, parsley, salt and pepper.
- When the cauliflower has finished roasting, toss with the dressing.
- Transfer the cauliflower to a serving bowl and sprinkle with toasted slivered almonds and lemon zest to serve.
Recipe note: We recommend roasting cauliflower until it is browning on the top and caramelised. This will greatly enhance the flavour of the dish!
