Grilled Cauliflower Salad
Grilled Cauliflower Salad is a great salad for winter, and also for spring. I have served this warm from the oven, as well as chilled overnight. It's addictive good both ways. I have to say I love it because the garlic just shines. You can play around with the dressing as you like.
Ingredients
- 1 medium cauliflower
Dressing
- 3 tbsp extra virgin olive oil
- 3-4 cloves garlic minced
- 1 tsp red chili flakes
- Sea salt
- Juice of 1/2-1 lime
Garnish
- 1/2 cup pomegranate pearls
- fresh rocket beet greens etc.
Instructions
- Preheat the oven to 180C.
- Slice the cauliflower vertically to get a cross section of florets.
Dressing
- In a small bowl, whisk together the olive oil, garlic, red chili flakes, sea salt and lime juice. Taste and adjust seasoning.
- Place cauliflower in a large bowl. Pour the dressing over and toss gently to coat.
- Lay the florets out on a baking tray in one flat lot. Do not overlap else the baking will be uneven.
- Bake for approximately 30 minutes, until the edges begin to brown.
- Serve warm or chilled pomegrabate pearls, rocket, beet greens etc.