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.
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.