Name: Roasted cauliflower and hazelnut salad with honey-mustard vinaigrette
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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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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.