The salty crunch of macadamias perfectly balances the soft tenderness of cauliflower. This salad is delicious with roasted beef and crispy potatoes.

be_roasted_cauliflower_and_macadamia_salad

Serves: 4

Ingredients

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  • Salad dressing
  • Cauliflower and macadamias
  • Salad
  • What to do

  • For the dressing

  • 1. Place the anchovies in a bowl and crush to a paste with the back of a spoon. Add the egg yolk and mustard and whisk until egg yolk appears pale.

  • 2. Gradually whisk in combined oils until the mixture thickens and emulsifies. Whisk in lemon juice and season to taste with salt and pepper.

  • For the cauliflower and macadamias

  • 1. Preheat oven to 180°C. Place the cauliflower in a single layer on a baking tray and drizzle with oil. Sprinkle with half the salt and roast for 15-20 minutes, until the cauliflower is tender and just starting to caramelise. Remove from the oven and place on a serving tray.

  • 2. Meanwhile, place the macadamias on tray, sprinkle with remaining salt and roast for 10 minutes, until golden. Remove and cool slightly before adding to the tray with the cauliflower.

  • For the salad

  • 1. Combine the beans, kale, basil and micro sprouts in a bowl and toss lightly with lemon juice, macadamia oil and salt flakes. Adjust seasoning to taste.

  • 2. Toss together gently with the roasted cauliflower and macadamias and serve drizzled with the dressing.

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