Roasted cauliflower salad

New York Times bestselling author Erin Gleeson draws inspiration from the Mediterranean for this fresh and vibrant roasted cauliflower salad

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Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, minced
• ¼ tsp red pepper flakes
• ¼ tsp cinnamon
• ¼ tsp cumin
• Salt and pepper
• Cauliflower
• Greek yoghurt
• Lemon wedge
• Chopped onions

Directions

1Spread out florets from 1 head of cauliflower with 1 sliced onion on a baking sheet.

2Sprinkle the whole baking sheet with: 2 tbsp olive oil, 2 garlic cloves, minced, ¼ tsp red pepper flakes, ¼ tsp cinnamon, ¼ tsp cumin, salt and pepper.

3Roast at 220°C for 30 minutes. Toss the cooked cauliflower and onions in a bowl with 25g pine nuts and 35g raisins. Serve at room temperature with a dollop of Greek yoghurt and a lemon wedge per person.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!