all
baking/pastry
bar food/snacks
bbq
breakfast
canapes
cheese
desserts
dinner
dressings/sauces
enigma c3
lunch
mini cakes & afternoon tea
nc
party bites
pasta
raw
salads
sides
soups
tapas bar
ROASTED CAULIFLOWER SALAD
Prep/Cooking Time: 15-30 Minutes
Printable Version
Serves 2
Ingredients
- 400g Cauliflower
- 200g Broccoli
- 110g Red bell pepper
- 110g Red onion
- 35g Olive oil
- 2 Thai chili
- 20g Sugar
- 50g White wine vinegar
- Salt
- Black pepper
Instructions
- Wash all of the vegetables and pat dry]
- Clean all of the vegetables and discard all of the seeds and peel
- Once cleaned cut all the vegetables into pieces of equal size
- Once they are all cut place in a pile on a baking sheet
- Drizzle over the olive oil and season generously with the salt and pepper
- Mix through, then spread evenly over the baking sheet
- Place the tray of vegetables in a pre-heated oven at 230c
- Cook for 12 minutes or until the edges begin to turn golden
- Remove from the oven and leave to cool naturally
- Pour the vinegar into a bowl and add to it the sugar
- De-seed and finely chop the chili and add to the bowl
- Leave at room temperature whilst the vegetables cool so the sugar dissolves
- Once the vegetables are cool transfer to a bowl and add the dressing
- Toss well and season to taste with salt and pepper
- Serve at room temperature
Notes
If you prefer spicy flavors add more chili
If you do not like sweet add less sugar
If you like less sour use less vinegar
Taste is personal so cook to your own palette
