Nutty Ginger & Lemon Roasted Cauliflower Salad
Serves: 4 as side dish
Prep: 25 mins
Cook: 1 hour 10 mins
1 large cauliflower, trimmed, cut into 2cm-thick slices
4 green onions, thinly sliced
80g baby spinach leaves
½ cup roasted and salted Australian peanuts
1/3 cup raisins
Nutty ginger & lemon dressing
1/3 cup Picky Picky Peanut Oil
1 lemon, rind finely grated, juiced
2cm piece fresh ginger, peeled, grated
1 garlic clove, crushed
1 tbs honey
1. To make the dressing; Combine all the ingredients in a bowl. Season with salt and pepper. Whisk until well combined.
2. Preheat oven 220°C fan forced. Place the cauliflower in a large greased roasting pan. Spoon over 2 tablespoons of the dressing, toss to coat all the cauliflower. Spread cauliflower over the base of the pan. Roast 20 minutes, turning once until light golden and tender. Remove from the oven, cool 15 minutes.
3. Scatter over the green onions, spinach, peanuts and raisins. Pour over the remaining dressing and season. Toss to combine. Serve.
Tip: To turn this salad into a main meal, add shredded meat of 1 roast chicken.