Roasted Cauliflower Fennel Salad
The original recipe also has anchovies. Everyone always asks for the recipe for this!
Ingredients
1 Cauliflower cut into florets
2 bulbs fennel discard stems use bulb only, slice into ⅛ s lengthwise
1 red onion slice into 1/8s lengthwise (1 large or 2 small)
2 tbsp capers (drained, keep the brine for the dressing)
3 tbsp olive oil
1 pack Farro Baby Spinach
Parmesan cheese for serving
For the dressing:
1 tbsp caper brine
1 tsp grainy mustard
2 tbsp olive oil zest and juice of a lemon (⅓ cup of lemon juice)
1 clove garlic
Method
Heat oven to 180°C
Line a baking tray with baking paper
Add fennel, cauliflower and onion, fold in the olive oil
Season with pepper and salt
Place in oven, after 20 mins toss again and add capers without their brine and roast a further 20 mins or until golden and cauliflower is cooked. Turn occasionally
Meanwhile make the dressing
Crush garlic and add dressing ingredients
Remove cauliflower mix from oven and pour dressing over straight away
Leave to cool to room temperature
Just before serving fold in the baby spinach and shave parmesan over
Addition: feeding as a main, add a drained can of chickpeas to roast when you add the capers