Roasted Cauliflower Salad

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Roasted Cauliflower Salad

Roasted Cauliflower Salad
  • 1 head of mache lettuce, usually hydroponic
  • 1 small bowl baby arugula
  • 20-25 whole hazel nuts
  • 1 head cauliflower
  • 1 Bosc pear
  • Robiola cheese
  • Extra virgin olive oil
  • Aged balsamic vinegar
  • Fresh black pepper
  • Sea salt

A delicious Summer salad using materie prime, the prime ingredients: fresh lettuce, baby arugula, juicy pear, roasted cauliflower, hazelnuts and Robiola cheese.

1.In a small 8-10 inch sauté pan, pan roast hazel nuts with 1 tablespoon of olive oil salt, pepper.

2.Roast until golden brown as shown.

Roasted Hazelnuts

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3.Break cauliflower into small florets.

4.Heat 10-12 inch sauté pan with olive oil at medium heat.

Roasted Cauliflower

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5.Add cauliflower, salt and pepper to taste, and pan roast til golden brown. Cauliflower should still be crispy and not overcooked.

6.In a large bowl (as shown) add equal parts mache lettuce and arugula.
Mache lettuce and baby arugula

7.Add roasted cauliflower to lettuce mixture.

8.Coarsely chop hazelnuts and add to mixing bowl.
Chopped hazelnuts

9.Break Robiola into crumbles as per video and add to mixing bowl.
Robiola cheese crumble

10.Cut 1 half of Bosc pear into slices and add to mixing bowl.

11.Add freshly ground pepper and sea salt to taste.

12.Add approx.. 2 tablespoons of extra virgin olive oil (please make sure you use a quality olive oil.)

13,Add aged balsamic vinegar to your taste.

14.Lightly toss ingredients in mixing bowl.
Mixing salad

15.Plate and enjoy!
Plating salad

By | 2017-12-27T05:04:55+00:00 July 23rd, 2013|Episode 3, Recipes, Season 1 Recipes|0 Comments

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