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Cauliflower Leaf Salad Recipe
How to Make Cauliflower Leaf Salad
Method
Preheat oven to 200°C (or 180°C fan-forced). Separate the cauliflower head from the leaves. Cut 1 cup of small cauliflower florets. Reserve the remaining for another use. Roughly chop leaves into chunks, place leaves and cup of florets in a bowl with onion, oil and cumin. Season and toss to coat. Place onto a lined, roasting tray then roast for 10-12 minutes or until tender. In the last 3 minutes, add pepitas. Combine yogurt and parsley in a bowl, season and set aside. To serve, spread yogurt on the base of a serving platter, top with cauliflower leaves, florets, onion, pepitas, lentils and feta. Drizzle over a little extra oil and season with pepper.
