Look at that picture, how could you not want to make that immediately!
I love roasted cauliflower, so when I was craving a Caesar Salad it was the obvious substitute for chicken. I love the crunchy texture when combined with the creamy avocado and tangy dressing – even writing about it makes me hungry!
Cauliflower Caesar Salad
3 tbsp parmesan
2 tbsp olive oil/coconut oil
100g full fat greek yoghurt
1 garlic clove, grated
1 tsp mustard
2 anchovies, finely chopped
zest & juice of one lemon
handful of walnuts
- Pre-heat your oven to gas mark 6/200 degrees. Toss the cauliflower in 2 tablespoons of parmesan and your chosen oil. Bake for 25 minutes until golden brown and tender. Leave to cool for 10-15 minutes.
- Meanwhile make your dressing by whisking or blending together the leftover tablespoon of parmesan, yoghurt, garlic, mustard, anchovies and lemon.
- Once the cauliflower is cooled, add to the rocket and avocado. Drizzle on our desired amount of dressing and sprinkle over the walnuts. You may wish to season but taste first as the dressing may be enough. Any leftover dressing will keep in the fridge for 2-3 days.