Name: Roasted cauliflower salad with black olives, preserved lemon & chilli
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup olive oil; 1 tablespoon smoked paprika; 1 whole head cauliflower, cut into small florets; 2 tablespoon finely chopped preserved lemon (or use zest 1 lemon); 2 small red chillies, finely sliced; 1 cup black olives, pitted; juice of one lemon; 1/2 cup fresh parsley, roughly torn; 1/2 cup fresh basil, roughly torn; sea salt

Roasted cauliflower salad with black olives, preserved lemon & chilli

This Mediterranean-style salad is a beautiful collision of punchy flavours. I like to serve it alongside grilled fish or chicken, although it also works really well as a light lunch or dinner.

Serves 4

Cook

35M

Ingredients

1/4 cup olive oil

1 tablespoon smoked paprika

1 whole head cauliflower, cut into small florets

2 tablespoon finely chopped preserved lemon (or use zest 1 lemon)

2 small red chillies, finely sliced

1 cup black olives, pitted

juice of one lemon

1/2 cup fresh parsley, roughly torn

1/2 cup fresh basil, roughly torn

sea salt

Method

1.Preheat the oven to 180°C.

2.Whisk olive oil and paprika together in a small bowl.

3.Place cauliflower florets in a large baking pan and drizzle the paprika-infused oil on top. Mix until well coated. Bake for around 30 minutes, turning once or twice until edges start to crispen. Remove from the oven and leave to cool for 5 minutes.

4.Add the roasted cauliflower to a large bowl along with the preserved lemon, chilli, olives, lemon juice, parsley and basil. Season with a little sea salt and pepper. Toss well and serve.

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