Just because the temperature has plummeted does not mean I have to give up on salads. All it means is that I can be a bit more creative and enjoy some warm salads with some of my favourite vegetables. Some people do not like brassicas like cauli or broccoli, but I love them! Cauliflower takes on a beautiful nutty flavour when roasted, and it tastes very different to the plain steamed version. Lemon myrtle dukkah pairs pretty well with the salad, but you could use any kind you like.
1 head of cauliflower
1 cup baby spinach
3 heaped tablespoons of lemon myrtle dukkah
garlic infused olive oil
Break the cauliflower into florets and wash, draining well.
In a 180C preheated oven, lay the florets on baking paper and drizzle with sunflower oil.
Bake for approximately 20 minutes, and then give it a shake, turning the pieces over. They should be dark golden on the side that was down. Bake for a further 10 minutes.
Wilt the spinach in a saucepan, and toss through the cauliflower.
Gently warm through the dukkah in a dry frying pan and toss through the salad, drizzle with alittle garlic oil, and serve while warm.