Roasted Cauliflower and Pine-nut Salad

April 2, 2012 By Sandy

Roasted cauliflower and pine-nut salad

1 medium sized cauliflower broken into even sized florets
(enough sunflower oil to toss cauliflower in before roasting. Less is best)
2 Tbs pine-nuts, lightly toasted in the oven (be careful not to burn)
1 Tbs runny honey
2 tsp lemon juice
1 tsp sunflower oil
1 Tbs chopped parsley
Salt to taste

Preheat the oven to medium high.
Place cauliflower florets tossed in a little oil on a baking sheet, roast for 15 – 20 minutes (until coloured in places but not too soft)
While the cauliflower is roasting, make the dressing by combining the honey, lemon juice, oil, parsley and salt. Taste and adjust seasoning if required.
As soon as the cauliflower comes out of the oven, transfer to a heatproof dish. Add the dressing and pine-nuts and gently coat all the cauliflower. Leave to cool.
This salad is best eaten at room temperature. It does not keep for more that 2 days as the cauliflowers taste becomes a bit bitter.

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