Cauliflower is regularly ignored, yet attempt it cooked in this winter serving of mixed greens for a plateful of crunchy goodness.
1 cauliflower, broken into florets
2 tbsp olive oil
1 red onion, meagerly cut
3 tbsp sherry vinegar
1½ tbsp nectar
3 tbsp raisins
little bundle dill, clipped
3 tbsp toasted, chipped almond
50g infant spinach or broccoli
Makes around 4 servings
1 medium head (300g) of broccoli
1 little head (200g) of cauliflower
1/2 of red onion, finely cleaved (around 1/4 cup)
1/4 cup (40g) dried cranberries
4-5 bacon cuts, cooked and disintegrated
1/4 cup (60g) mayonnaise
1/4 cup (60g) acrid cream
1 tbsp (15ml) apple juice vinegar
1 tbsp (15g) Dijon mustard
1 tbsp (15g) sugar
Salt and crisply ground dark pepper
1/4 cup (30g) cut almonds
Warmth broiler to 200C/180C fan/gas 6. Hurl the cauliflower with the olive oil, season and meal for 15 mins. Mix in the red onion and continue cooking for 15-20 mins more until delicate.
While the cauliflower is boiling, blend the vinegar, nectar, and raisins with some flavoring.
At the point when the cauliflower is done, mix in the dressing, dill, almonds, and spinach, and serve.