roasted cauliflower and fennel salad
with preserved lemon and almond dressing
- 2 medium bulbs fennel, trimmed and cut into wedges
- 1 small cauliflower, trimmed, leaves attached, cut into wedges
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- 6 sprigs lemon thyme
- ¼ cup chervil leaves
- 1 cup (100g) micro (baby) sorrel leaves
- ¼ cup (40g) smoked almonds, chopped, to serve
preserved lemon and almond dressing
- ¼ preserved lemon (flesh discarded), rinsed and chopped
- 1 clove garlic
- ¼ cup (30g) almond meal (ground almonds)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ cup (125ml) water
- Preheat oven to 220°C (425°F). Place the fennel, cauliflower, oil, salt, pepper and thyme on a large oven tray and toss to combine. Cook, turning halfway, for 15 minutes or until tender and golden.
- While the vegetables are cooking, make the preserved lemon and almond dressing. Place the lemon, garlic, almond meal, oil and honey in a food processor and process until smooth. Add the water and process to combine. Set aside.
- Divide the fennel, cauliflower, chervil and sorrel between plates. Sprinkle with the almond, drizzle with the dressing and sprinkle with pepper to serve. Serves 4
Photography: Anson Smart
© DONNA HAY GROUP
