Whole Roasted Cauliflower with Creme Fraiche Dressing
Salad
Ingredients
1/4 cup (60ml) extra virgin olive oil
2 teaspoons finely grated orange rind
2 teaspoons fresh lemon thyme leaves
2 medium cauliflowers (3kg) trimmed
1/4 cup (35g) coarsely chopped hazelnuts
1/4 cup (40g) coarsely chopped brazil nuts
2 cups (80g) firmly packed trimmed watercress
1/2 cup loosely packed fresh dill
Crèm e fraîche dressing
150 grams (4½oz) soft goat's cheese
125 grams (4oz) crème fraîche
2 teaspoons milk
1 teaspoon fresh lemon thyme leaves
1/2 teaspoon finely grated orange rind
Description
1 hr cooking
Directions
Preheat oven to 220°C/425°F. Line two large oven trays with baking paper.
Combine oil, rind and thyme in a small jug; season.
Rub cauliflowers with 2 tablespoons of the oil mixture.
Add nuts to remaining oil mixture; stir to coat.
Place cauliflowers on one tray and nuts on remaining tray; season.
Roast nuts for 4 minutes or until golden and cauliflowers for 50 minutes or until just tender and browned lightly.
Meanwhile, to make crème fraîche dressing, blend or process all ingredients until smooth; season to taste.
Thin with a little extra milk if needed.
Combine watercress and dill; serve with cauliflowers.
Sprinkle with roasted nuts and drizzle with crème fraîche dressing.
Notes
Recipe can be prepared 2 hours ahead, to the end of step 3. Keep covered in the fridge.