Roasted cauliflower and hazelnut salad with honey-mustard vinaigrette

McCain
4 servings Prep: 5 mins, Cooking: 40 mins

By Independent Contributor February 04 2021
Recipe Disclaimer
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Ingredients (21)

500 g McCain Frozen Cauliflower Florets
3 tbsp olive oil
1 tsp paprika
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic — minced
salt — to taste
black pepper — to taste
160 g wild rocket
1 baby cucumbers — sliced
1/2 bunch of basil — chopped
80 g feta cheese — crumbled
50 g hazelnuts — roughly chopped
For the honey-mustard vinaigrette
5 tbsp german mustard
4 tbsp mayonnaise
4 tbsp raw honey
1 lemon — juiced
1/2 tsp chilli flakes
1/2 tsp garlic powder
salt — to taste
black pepper — to taste
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Method:

Preheat the oven to 200°C. 

Lay the cauliflower on a baking tray. Drizzle with olive oil and toss with paprika, smoked paprika, cumin, garlic, salt and pepper. Roast for 35-40 minutes until the cauliflower is slightly charred.

While the cauliflower is roasting, prep your salad ingredients.

Combine all the vinaigrette ingredients and mix until well combined.

Combine the rocket and cucumber and place in a large salad bowl.

Carefully place the roasted cauliflower florets on the rocket and cucumber.

Drizzle with some of the vinaigrette, basil, feta and hazelnuts.

Taste and season with salt and pepper, if needed.



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