New York Times bestselling author Erin Gleeson draws inspiration from the Mediterranean for this fresh and vibrant roasted cauliflower salad
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ¼ tsp red pepper flakes
- ¼ tsp cinnamon
- ¼ tsp cumin
- Salt and pepper
- Greek yoghurt
- Lemon wedge
- Chopped onions
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!