Roasted Cauliflower, Seed & Nut Salad
Prep time: 5 mins
Cook time: 45 mins
Serves 6 (as a side dish)
Ingredients
1 medium cauliflower
¼ cup olive oil
4 cloves garlic, crushed
Salt and freshly ground black pepper
4 tbsp fresh parsley, chopped
½ cup Alison’s Pantry roast whole almonds, roughly chopped
¼ cup Alison’s Pantry pumpkin seeds, toasted
¼ cup Alison’s Pantry sunflower seeds, toasted
2 tbsp Alison’s Pantry sesame seeds, toasted
Method
- Preheat the oven to 170C. Spread the nuts and seeds out on an oven tray. Roast for 10 minutes or until golden brown and fragrant
- Cut the cauliflower into small even-sized florets and place in a large oven pan lined with non-stick baking paper
- Combine the oil and crushed garlic and drizzle over the cauliflower, season with salt and pepper and toss well to coat
- Roast the cauliflower for 30 minutes, or until golden brown, stirring occasionally to allow for even browning. Remove to cool
Download PDF version here: Alisons Pantry Roasted Cauliflower, Seed & Nut Salad