Roast Cauliflower Salad

Ingredients

• 4 tbsp Lupin Flakes
• 750g (1 medium head) cauliflower, broken into florets
• 4 tbsp olive oil
• 1 tsp caraway or fennel seeds
• Salt and pepper to taste
• Oregano and paprika to season
• Toasted almonds or pepitas (pumpkin seeds) to serve

Dressing

• 2 tbsp olive oil
• 1/2 cup chopped flat-leaf parsley
• 1 tbsp white wine vinegar
• 2 tsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 clove crushed garlic

Method

1. Preheat oven to 180°C.
2. In a large bowl, toss cauliflower, olive oil, caraway seeds, and Lupin Flakes until the cauliflower is evenly coated. Transfer the mixture to a baking tray lined with baking paper. Season with salt and pepper, then sprinkle a little oregano and paprika on top.
3. Roast the cauliflower mixture, tossing occasionally, until tender and golden brown, about 35–40 minutes, or until nicely browned.
4. Meanwhile, whisk together the lemon juice, vinegar, garlic, olive oil, parsley, salt, and pepper to make the dressing.
5. When the cauliflower has finished roasting, transfer it to a serving dish and toss it with the dressing.

To Serve

• Top with toasted almonds or paprika (optional), lemon zest, and extra parsley.