Name: Roast cauliflower and blue cheese salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 medium cauliflower, cut into florets; 3 tsp balsamic vinegar; 100g pancetta; 60g baby rocket leaves; 120g soft blue cheese, crumbled; 20.00 ml baby capers, drained; 20.00 ml pepitas (pumpkin seeds), toasted; 20.00 ml sunflower seeds, toasted; 3.00 gm sesame seeds, toasted

Roast cauliflower and blue cheese salad recipe

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Flavorful low-carb salad bursting with bold deliciousness!

Ingredients:

1 medium cauliflower, cut into florets
3 tsp balsamic vinegar
100g pancetta
60g baby rocket leaves
120g soft blue cheese, crumbled
20.00 ml baby capers, drained
20.00 ml pepitas (pumpkin seeds), toasted
20.00 ml sunflower seeds, toasted
3.00 gm sesame seeds, toasted

Instructions:

Preheat the oven to 180°C. Line 3 baking trays with parchment paper. Spread the cauliflower onto 2 trays. Give them a quick spritz of olive oil and a drizzle of vinegar. Season generously. Bake for 25-30 minutes until lightly golden and tender.
Place the pancetta on the lined tray and bake for 5-10 mins until it is golden and crispy. Allow it to cool before breaking it into small pieces.
Layer rocket and cauliflower on a platter. Sprinkle with blue cheese, top with pancetta, capers, pepitas, sunflower seeds, and sesame seeds. Season to taste. Serve warm or at room temperature.

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