Roasted Cauliflower Salad with Crunchy Bread Chunks


Take the unassuming cauliflower to another level with this celestial simple Cooked Cauliflower Serving of mixed greens with Crunchy Bread Pieces and Celery.

I have this plate of mixed greens as a dinner – I discover cauliflower magnificently “substantial” and fulfilling.


1/2 head large cauliflower (or 1 entire little)

3 tbsp olive oil

1 tsp salt


2 cups torn enormous lumps of bread (stale works better, however crisp is fine as well)

Handful parsley leaves

1 celery stalk, cut into 0.3″/0.5cm cuts on the inclining

1/2 tsp sumac (optional)


1½ tbsp sherry vinegar

The pizzazz of a large portion of a lemon

2 tbsp lemon juice

¼ cup extra virgin olive oil

1 tsp caster sugar

1 garlic clove, squashed

Salt and pepper


Preheat broiler to 350F/180C.

Break the cauliflower into medium size florets (not very little), utilize a blade to cut the bigger parts.

Hurl with 2 tbsp olive oil, salt, and pepper, spread on heating plate and dish for 20 to 25 minutes, until cauliflower is delicately seared.

Consolidate dressing fixings in a container, and shake well. Put in a safe spot for flavors to create.

Expel plate, move cauliflower to the other side (on the plate). Put the bread in a heap, shower 1tbsp olive oil and utilize your fingers to cover.

Spread out the bread and return the plate to the stove for 3 minutes, until bread is brilliant.

Expel plate and put aside to cool marginally.

Consolidate the cauliflower, parsley, and celery in a bowl, hurl with dressing.

Finally, add the bread and hurl to join, at that point disperse a spot of sumac over the top.

Serve warm or at room temperature.

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