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Salad dressing
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Cauliflower and macadamias
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Salad
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Roasted cauliflower and macadamia salad recipe
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Serves: 4
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
For the dressing
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Place the anchovies in a bowl and crush to a paste with the back of a spoon. Add the egg yolk and mustard and whisk until egg yolk appears pale.
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Gradually whisk in combined oils until the mixture thickens and emulsifies. Whisk in lemon juice and season to taste with salt and pepper.
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For the cauliflower and macadamias
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Preheat oven to 180°C. Place the cauliflower in a single layer on a baking tray and drizzle with oil. Sprinkle with half the salt and roast for 15-20 minutes, until the cauliflower is tender and just starting to caramelise. Remove from the oven and place on a serving tray.
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Meanwhile, place the macadamias on tray, sprinkle with remaining salt and roast for 10 minutes, until golden. Remove and cool slightly before adding to the tray with the cauliflower.
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For the salad
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Combine the beans, kale, basil and micro sprouts in a bowl and toss lightly with lemon juice, macadamia oil and salt flakes. Adjust seasoning to taste.
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Toss together gently with the roasted cauliflower and macadamias and serve drizzled with the dressing.
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