Cauliflower & Currants Salad
PREP: 15 MINS | COOK: 25 MIN | SERVES: 2
What you’ll need…
1 small cauliflower, cut into florets
2 tbsp olive oil
Salt flakes and freshly ground pepper to taste
1 tub, 220g, store bought hummus
Balsamic vinegar glaze
1/4 cup (40g) Sunbeam Currants
2 tbsp chopped parsley
Your left over:
Quality Vanilla Ice-cream
Chocolate Topping or left over Easter eggs, melted
| Method
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper. 2. Place cauliflower onto prepared tray; drizzle over olive oil and season to taste with salt and pepper. Roast for 20-25 minutes or until just tender and golden. 3. Spread hummus onto a serving plate; top with cauliflower; drizzle with glaze. To finish, sprinkle with currants and parsley. Serve. |