Roasted cauliflower salad
Ingredients
for 2 person
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 |
How it's done
Cauliflower
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.
Salad
Mix the vinegar and oil in a bowl. Stir in the cauliflower, cheese and parsley, season.
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