Roasted Cauliflower and Macadamia Salad
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 cauliflower, cut into bite-sized florets
- 1 tablespoon macadamia oil
- ¾ cup macadamias, roughly chopped
- 100g green beans, trimmed
- 3 tablespoons Dijon mustard
- 2 garlic cloves, finely chopped
- 4 tablespoons red or white wine vinegar
- 4 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups baby spinach leaves
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons pickled red onion, to serve (optional)
Method:
- PREHEAT oven to 180˚C.
- PLACE cauliflower florets on baking tray. Drizzle with macadamia oil and toss to coat.
- ROAST cauliflower in oven for 15-20 minutes or until tender. Remove from oven, place on serving dish and set aside.
- PLACE macadamias on the baking tray and roast in the oven for 10 minutes, or until golden. Remove tray from oven and set aside to cool.
- STEAM green beans in microwave or on stovetop until slightly tender. Remove from heat and drain.
- WHISK mustard, garlic, vinegar and olive oil together in a jug to make the dressing. Season with salt and pepper to taste.
- ADD steamed beans, spinach leaves, parsley, roasted macadamias and dressing to cauliflower serving dish and lightly toss.
- TOP with pickled onion (optional) and serve.
What's Great About It:
One portion of this salad provides you with half the daily recommended serves of vegetables! You can swap different vegetables in and out based on seasonality, preference and availability. For example, try swapping the green beans for snow peas or roast capsicum for a range of textures and flavours.
