Roasted cauliflower salad

Roasted cauliflower salad

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 601 kcal
, Fat: 52 g
, Carbohydrate: 9 g
, Protein: 21 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 tbsp olive oil
2 garlic cloves, squeezed
400 g cauliflower, cut into florets
20 g Pecorino, coarsely grated
40 g pine nuts, coarsely chopped
¼ tsp salt
a little pepper


3 tbsp apple vinegar
3 tbsp olive oil
40 g Pecorino romano, shaved into thin strips using a peeler
20 g flat-leaf parsley, finely chopped
salt and pepper to taste
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How it's done

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Heat the oil in a non-stick frying pan. Sauté the garlic and cauliflower for approx. 10 mins. Add the cheese and pine nuts, sauté for a further approx. 2 mins., season.


Mix the vinegar and oil in a bowl. Stir in the cauliflower, cheese and parsley, season.

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