Roasted cauliflower and red pepper salad
with toasted almonds and basil
Serves 4
Roasting brings out a wonderful
nutty flavor in cauliflower which is accentuated by the toasted
almonds and the sweet and smoky roasted red pepper. And the olive
oil vinaigrette and fresh basil leaves add an extra flourish of
flavor.
1 cauliflower — cut into florets
5 tablespoons extra virgin olive oil
1 cup jarred roasted red pepper — cut into strips
⅓ cup slivered almonds — lightly toasted
A handful of fresh basil leaves
1 tablespoon white wine vinegar
1 clove garlic
½ teaspoon salt
½ freshly ground black pepper
PREHEAT the oven to 450°F/230°C. TOSS
the cauliflower florets in 2 tablespoons of the olive oil. ARRANGE
in a single layer on a large baking tray and cook for 15 minutes,
then toss, and cook a further 10 minutes. WHILE the cauliflower
cooks, combine the remaining 3 tablespoons of olive oil with the
white wine vinegar, garlic, salt and pepper in a jar with a
screw-top lid and shake to combine. TOSS the roasted cauliflower
with the red pepper strips, toasted almonds and half the dressing.
SERVE on a large platter with the basil leaves scattered on top,
then drizzle with the remaining dressing.
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