Lupin crusted roast cauliflower salad
Posted 12/12/2016
Serves 6 as a side
Ingredients
4 tbsp Lupin Flakes
750g (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
Method
- 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!
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