Roasted Cauliflower Salad with Browned Butter
This salad is seriously amazing. It is one of the best things to come out of the test kitchen for so many reasons!
EASY....no Thermomix required.
QUICK, apart from the roasting time, which lets face it, isn't hands on at all.
KETO...The ketogenic diet (or keto diet, for short) is a low carb, high fat diet that offers many health benefits. In fact, many studies show that this type of diet can help you lose weight and improve your health.
DELICIOUS...this is always the one that I defer to, not a lot else matters really. It has such a few ingredients, but oh so good.
I have made it a couple of times already, go with 2 full cauliflowers in my opinion. You will smash them. I promise.
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- 1 large cauliflower
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes and pepper to taste BUY
- 2-3 Tablespoons butter BUY
- 1/4 Cup pumpkin seeds
- 1 Teaspoon dried red chilli flakes
- 1 Handful fresh coriander or cilantro leaves
- 1 lime juice
Preheat oven to 200°C. Line a large oven tray with baking paper.
Slice the cauliflower into 1/2 inch thick large slices and place onto tray, along with any smaller stray pieces of cauliflower.
Drizzle with EVOO and season with salt and pepper. Roast for 25 minutes until browning. Turn over cauliflower and drizzle with more EVOO and salt and pepper. Roast for 15 minutes.
To make the dressing, melt butter in a small frying pan over medium high heat. Add pumpkin seeds, bring to a simmer and cook, stirring occasionally until pumpkin seeds are toasted and butter is browned and smells nutty. Remove from heat and add chilli flakes. Let cool for 10 minutes. Add coriander leaves and lime juice. Season with more salt and pepper to taste.
Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with more coriander leaves.
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