September 11, 2018
Main Dish, Side Dishes, Nuts/Seeds,
Pistachio, Vegetables, Cauliflower, Onions, Quick Meals, Entertaining, Weeknight Meals, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"From our weekday newspaper The West Australian. Times are estimated."
Preheat oven to 200C fan forced.
Coarsely grate a third of the cauliflower and set aside in a bowl.
Break the remaining cauliflower in to florets, roughly 3cm wide and add these to a separate bowl with the cauliflower leaves, if you have any, and then add the onion.
Toss everything together with 2 tablespoon of oil and 1/4 teaspoon of salt, then spread out on a large parchment lined baking tray and roast for about 20 minutes, until cooked through and golden brown.
Remove from the oven and set aside to cool.
Once cool, put the roasted vegetables into a large bowl with the rest of the oil (50ml), the grated cauliflower and the remaining ingredients, along with 1/4 teaspoon of salt and toss gently, just to combine, then transfer to a platter and serve.
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