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Lupin crusted roast cauliflower salad

Lupin crusted roast cauliflower salad
10
TO PREP
35
TO COOK
6
SERVINGS
4
DIFFICULTY
Print recipe

4 tbsp LUPIN FLAKES

NATURE’S DELIGHT ALMONDS (toasted) or PEPITAS, to serve

750g (1 medium head) cauliflower

broken into florets

4 tbs olive oil

1 tsp caraway or fennel seeds

Salt and pepper to taste

Oregano and paprika to season

Dressing:

2 tbsp olive oil

½ cup chopped flat-leaf parsley

1 tbsp white wine vinegar

2 tsp fresh lemon juice

½ tsp finely grated lemon zest

1 clove crushed garlic

  • Step 1

    Preheat oven to 180°C.

  • Step 2

    In a large bowl toss cauliflower, oil, caraway seeds and Lupin Flakes until cauliflower is evenly coated. Transfer the mix to a baking tray, lined with baking paper; season with salt and pepper and sprinkle a little oregano and paprika.

  • Step 3

    Roast cauliflower mix, tossing occasionally, until tender and golden brown, 35 - 40 minutes. Or until nicely browned.

  • Step 4

    Meanwhile, whisk together the lemon juice, vinegar, garlic, oil, parsley, salt and pepper.

  • Step 5

    When the cauliflower has finished roasting, transfer to a serving dish and toss with the dressing.

  • Step 6

    Top with NATURE’S DELIGHT (toasted) almonds or pepitas. (Optional), lemon zest and extra parsley.

  • Step 7

    Enjoy!