This roasted cauliflower salad has quickly become a favourite “go-to” for my husband and me. It’s quick, easy, and immensely satisfying. I see it as a complete meal, but it’s also a lovely side dish to beef, pork, or chicken. It’s ticks all the boxes … sweetly roasted cauliflower, crispy crunch bread, smooth olive oil, and tangy olives.
Make sure you include the bay leaves! I was astounded at how much flavour they added to this dish, and use fresh ones if at all possible.
This recipe is included in an older issue of Sweet Paul Magazine which I’ve had for years and you can find the recipe here. Ya gotta love Sweet Paul!
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