Roasted Cauliflower & Burrata Salad
A Filling Dish for Summer…
I don’t know about you, but I’m all about the salads right now. And this roasted cauliflower burrata salad is my go-to on the weekends. This isn’t your traditional salad, but it’s so good! I wouldn’t consider this a main meal, however, a large portion could keep you full. I would have this with either a small leafy salad or as a side with some fresh fish. Also, I think you could use any cheese, I just happen to love burrata so any chance I can have it I will.
This dish hardly takes any time at all to make and is very easy to do. I’d recommend making this roasted cauliflower burrata salad when entertaining, I’m certain it will go down a treat when your dining alfresco.
INGREDIENTS.
1 large cauliflower, cut into florets
olive oil
1 tsp smoked paprika
2 tsp chilli flakes
1 tsp ground cumin
1 tsp ground ginger
salt & pepper
1 lemon, cut into wedges
rocket leaves, washed
pumpkin seeds
pine nuts
250g smoked bacon lardons
1 burrata cheese
coriander, chopped
ROASTED CAULIFLOWER BURRATA SALAD.
Preheat your oven to 200 degrees. On a large baking tray, combine your cauliflower, olive oil, paprika, chilli flakes, cumin and ground ginger. Season with salt and pepper once evenly coated. Place in the oven and roast for 15 minutes or until tender. Toss the cauliflower and squeeze the lemon wedges over them. Add the wedges to the tray and return to the oven for another 15 minutes.
Whilst the cauliflower is cooking, add some oil to a frying pan. Once hot, add the lardons and cook for 10 minutes or until nice and crispy. Once cooked, add your pine nuts and pumpkin seeds and cook for two-three minutes. Place on some kitchen paper and put to oneside.
To serve, place some rocket leaves on your serving dish. Add the roasted cauliflower, bacon lardons, seeds and nuts. Tear the burrata over your cauliflower and add a few more lardons, seeds and nuts on top. Season with some salt and pepper and sprinkle over some corriandar. Serve with some chilled rose.
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