ROASTED CAULIFLOWER SALAD

Prep/Cooking Time: 15-30 Minutes

Serves 2

Ingredients

Instructions

Wash all of the vegetables and pat dry]
Clean all of the vegetables and discard all of the seeds and peel
Once cleaned cut all the vegetables into pieces of equal size
Once they are all cut place in a pile on a baking sheet
Drizzle over the olive oil and season generously with the salt and pepper
Mix through, then spread evenly over the baking sheet
Place the tray of vegetables in a pre-heated oven at 230c
Cook for 12 minutes or until the edges begin to turn golden
Remove from the oven and leave to cool naturally
Pour the vinegar into a bowl and add to it the sugar
De-seed and finely chop the chili and add to the bowl
Leave at room temperature whilst the vegetables cool so the sugar dissolves
Once the vegetables are cool transfer to a bowl and add the dressing
Toss well and season to taste with salt and pepper
Serve at room temperature

Notes

If you prefer spicy flavors add more chili

If you do not like sweet add less sugar

If you like less sour use less vinegar

Taste is personal so cook to your own palette