Lupin Crusted Roast Cauliflower Salad

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Course Side Dish

Servings

Calories 83 kcal

Ingredients

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

Instructions

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.

Notes

Recipe note: We recommend roasting cauliflower until it is browning on the top and caramelised. This will greatly enhance the flavour of the dish!

Nutrition

Calories: 83kcalCarbohydrates: 8gProtein: 7gFat: 2gSaturated Fat: 0.5gSodium: 158mgFiber: 7gSugar: 3g