Cook: 40 minutes

Serves: 4

The sweet and salty combination of the dates, nuts and sun-dried tomato brings are a perfect match for roasted cauliflower. If you hate waste as much as I do, roast the cauliflower’s big leaves from its base too? Wash them, pat dry, drizzle with olive oil, season lightly, and pop them in the oven on a separate tray with the cauliflower, taking out after 20 minutes

Method:

Topics:

Ingredients

Name: Roasted cauliflower, date and nut salad
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: 1 extra large or 2 medium cauliflower heads (approx.800g) cut into florets then halved 2 red onions 60g whole almonds, with skins, chopped 60g pistachios, chopped 150g medjool dates, sliced 80g sundried tomatoes, chopped 2 tbsp oil from sundried tomato jar or olive oil 3 tbsp olive oil Paprika Sea salt Cracked black pepper Tahini Coriander or lamb’s lettuce

1 extra large or 2 medium cauliflower heads (approx.800g) cut into florets then halved

2 red onions

60g whole almonds, with skins, chopped

60g pistachios, chopped

150g medjool dates, sliced

80g sundried tomatoes, chopped

2 tbsp oil from sundried tomato jar or olive oil

3 tbsp olive oil

Paprika

Sea salt

Cracked black pepper

Tahini

Coriander or lamb’s lettuce