Name: Caprese salad with roast cauliflower
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 as a light meal or 6 as a side dish servings
Cuisine: Ingredients
Ingredients: 1 cauliflower broken into florets; 30 ml fresh chillies 573; 2 garlic cloves, chopped; salt and freshly ground black pepper; 6 tomatoes large; 200 g mozzarella cheese sliced; 125 g cherry tomatoes halved; 1 red onion thinly sliced; fresh basil handful; 15 ml fresh chillies 573; 15 ml vinegar balsamic; salt and freshly ground black pepper

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Ingredients (12)

1	cauliflower — broken into florets
30 ml	fresh chillies — 573
2	garlic — cloves, chopped
	salt and freshly ground black pepper
6	tomatoes — large
200 g	mozzarella cheese — sliced
125 g	cherry tomatoes — halved
1	red onion — thinly sliced
	fresh basil — handful
15 ml	fresh chillies — 573
15 ml	vinegar — balsamic
	salt and freshly ground black pepper

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Method:

Preheat the oven to 230°C. Keep a large baking sheet
handy.

1. Put the cauliflower in a mixing bowl and add the olive oil
and garlic. Season with salt and pepper and mix well. Spread out the
cauliflower florets on the baking sheet and roast for 10-15 minutes or until
lightly charred.

2. Salad Slice the tomatoes. Arrange the tomato slices,
alternating with mozzarella slices, on a large salad platter.

3. Scatter the roast cauliflower, cherry tomatoes, onion and
basil over the tomato and mozzarella slices.

4. Drizzle the olive oil and balsamic vinegar over and season
with more salt and freshly ground pepper.