Lupin Crusted Cauliflower Salad

Lupin Crusted Cauliflower Salad

Prep time 10 mins. Cook time 40 mins   Serves 8 as side dish (GF) (Vegan)

 

 

Ingredients

  • 100g Lupin flake
  • 750g Cauliflower florets
  • 2 tsp Caraway or fennel seeds
  • 4 tbsp Olive oil
  • 1 clove of chopped garlic
  • Oregano, paprika and salt & pepper to taste

 

Zesty Dressing

  • 2 tbsp olive oil,                                              ½ cup chopped flat-leaf parsley
  • 1 tbsp white wine                                          ½ tbsp fresh lemon juice       
  • ½ tsp finely grated lemon zest                     1 clove  crushed garlic
  • ½ tsp sugar (or honey)
  • salt & pepper to taste and a handful herbs (parsley and mint or coriander, chopped coarsely)

Method

Roasting Cauliflower

Preheat oven to 180ºC. 

Toss cauliflower, oil, caraway seeds, lupin flakes until cauliflower is evenly coated.  Transfer the mix to a baking tray, lined with baking paper, season with salt and pepper and sprinkle a little oregano and paprika.

Roast cauliflower, tossing occasionally until tender and golden brown, 35-40 minutes.

Meanwhile whisk together the ingredients for the zesty dressing. When the cauliflower has finished roasting, toss with the dressing.  May be served with a sprinkle of toasted slivered almonds and pomegranates seeds.

Note: We recommend roasting the cauliflower until it is browning on top and caramelized.

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