Roasted Cauliflower Salad with Goat Cheese and Chilli


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Roasted Cauliflower Salad with Goat Cheese and Chilli
Right now is the perfect time for hearty winter salads, chock-full of roasted veg and tossed with extra goodies to brighten up the gloomy days. The fun part about this roasted cauliflower salad is that it's just as good in the warmer months as it is in the summer! You can find below a few ideas for customising at your leisure - but it's hard to improve on sweet roasted cauliflower, that sharp hit of lemon, and the sweet creaminess of goat cheese bringing it all together. Bon appetit!
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Course Sides
Keyword Organic
Servings
Ingredients
Course Sides
Keyword Organic
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 200C.
  2. Break the cauliflower into small florets and add to a large baking tray with 2 tablespoons of the olive oil. Sprinkle with salt and pepper and roast in the oven until soft and just browning at the edges.
  3. When the cauliflower is cooked, turn it out into a large bowl and set it aside to cool for just a little while.
  4. When the cauliflower has cooled slightly, toss it with the crumbled goat cheese, fresh chopped chilli, chopped parsley, the juice of the lemon, the last of the olive oil and a little more salt and pepper.
  5. Sprinkle with the chopped walnuts and serve.
Recipe Notes
  • you can use almonds or toasted pine nuts instead of the walnuts, if you prefer
  • swap out half the cauliflower for broccoli and roast similarly
  • excellent with roasted cherry tomatoes and zucchini in summer
  • you can add small pasta or risoni for a larger salad
  • delicious with chunks of roasted sweet potato or pumpkin added
  • swap the parsley for good handfuls of fresh basil or coriander
  • the fresh chilli can be left out, or dried flakes are good too.

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