Roasted Cauliflower and Capsicum Salad with Capers Recipe at MyDish

Roasted Cauliflower and Capsicum Salad with Capers

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Method

  • Halve cauliflower, remove stalk, and cut into walnut sized florets, separating through natural joints.

  • Combine oil, spices, and thyme and toss with cauliflower in a large bowl. Turn into a lined baking tray, season, and place capsicum at one end of the tray.

  • Roast at 200 degrees, turning cauliflower every 5 minutes, until golden and just cooked through.

  • Put cauliflower in a bowl and the capsicum in a plastic bag for 5 minutes, so the skin can be easily removed.

  • Take capsicum from plastic bag, peel, seed and cut into long fine strips.

  • Make dressing by blending all ingredients in a food processor until smooth.

  • Toss cauliflower, capsicum strips and dressing. Scatter with capers and torn mint.

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    Ingredients

    • 1 small cauliflower
    • 4 tablespoon olive oil
    • 1 teaspoon each smoked paprika and ground cumin
    • 1 tablespoon chopped thyme
    • 1 red capsicum
    •  DRESSING
    • 2 tablespoons lemon juice or white wine vinegar
    • 2 cloves  crushed garlic
    • 2 teaspoons Dijon mustard
    • ½ ish cup olive oil
    • ¼ cup packed mint
    •  TO SERVE
    •  mint
    • 2 tablespoons small salted capers, rinsed

    By Views 475  Added Tue Apr 26 2011