Ingredients

  • 1 large or 2 small cauliflowers
  • 120g gorgonzola
  • 120g mixed nuts (eg: walnuts, hazelnuts, pine nuts - just about all types of nuts are suitable, so use your favourites)
  • 1 lettuce, eg: cos or salanova
  • 2 sticks of celery, chopped
  • the leaves from 4 stems of parsley
  • salt and pepper to taste

Dressing ingredients

  • 10 tablespoons extra virgin olive oil
  • the juice of 1/2 lemon

Author of this recipe

Rossio

Rossio

Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more
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Roasted cauliflower is a surprisingly delicious alternative to the normal boiled offer. This roasted cauliflower salad is fresh and easy to make and can be served warm or allowed to cool.

Preparation

Cut the cauliflower into florets, discarding the central stalks, and place them in an overnproof dish. Sprinkle with a little olive oil, pepper and salt. Roast the florets in the oven until nice and brown. (approx 18 minutes at 180^C)

Allow to cool and drizzle with a little lemon juice.

Roast the nuts in a small pan with a few drops of olive oil. Rinse and dry the lettuce and divide between plates.

In a bowl mix the florets, celery, parsley and nuts and add pepper to taste and a little more olive oil.  

Divide the mixture evenly between the plates and serve topped with slices of gorgonzola.

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