Roast Cauliflower Salad with Green Beans and Cherry Tomatoes
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre?
- Servings: 6
- Total cooking time:
Ingredients:
- 1.5 oz. toasted flaked almonds
- 1 medium cauliflower
- 14 oz. cherry tomatoes, halved or quartered.
- A handful of flat leaved parsley chopped finely
- 3 garlic cloves chopped finely
- 1.1 lb green beans
- juice of 1/2 lemon
- 3 tbsp olive oil
- pepper to taste
- Salt
- 3 spring onions (scallions) chopped finely
Instructions:
- Pre-heat your oven to 220C / 420F
- Place the cauliflower florets in a roasting tin.
- Drizzle over 1 tablespoon olive oil and the lemon juice.
- Sprinkle over the salt and garlic, mix through and roast in the oven for about 15 to 20 minutes or until the cauliflower has softened slightly and taken on some colour.Whilst the cauliflower is cooking place the salad ingredients in a bowl.
- Add your beans whilst they are hot. The heat helps bring out and blend the rest of the flavours.
- Add the cauliflower to your dish (also hot if you like).
- Add the dressing ingredients to your salad and mix through until everything is covered, check for seasoning, sprinkle with the almonds and serve.
