Roasted Cauliflower Fennel Salad

Everyone always asks for the recipe for this deliciously simple salad!

Prep:
15 mins
Cook:
40 mins
Serves:
4-6

Ingredients

1 Cauliflower cut into florets

2 bulbs fennel discard stems use bulb only, slice into eighths lengthwise

1 red onion slice into eighths lengthwise (1 large or 2 small)

2 tbsp capers (drained, keep the brine for the dressing)

3 tbsp olive oil

1 pack 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 and line a baking tray with baking paper

Add fennel, cauliflower and onion, fold in the olive oil and season with pepper and salt

Place in oven, toss after 20 mins, 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, and leave to cool to room temperature

Just before serving fold in the baby spinach and shave over the parmesan

Addition: To make it a more substantial main, add a can of chickpeas (drained) to roast when you add the capers