Roast Cauliflower Salad

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs red onion
• 500g cauliflower
• 100g marinated goat cheese
• 20g dukkah
• 20g dried currants
• 30g pepitas
• 20g slivered almonds
• 200g kale
• 1pcs lemon
• 125ml (½ cup) boiling water

Method

1. Step 1 — Cook rice
   Preheat the oven to 200C, fan-forced. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Roast vegetables
   While the rice is cooking, cut the onion into wedges. Cut the cauliflower stem into 1cm chunks, then cut the head into small florets. Line 2 oven trays with baking paper. Put the onion and cauliflower on the lined trays. Drizzle with 1 tbs oil from the marinated goat cheese, scatter with the dukkah, season with salt and pepper and toss to coat. Roast for 10 mins.
3. Step 3 — Prep ingredients
   Meanwhile, combine the currants and 125ml (½ cup) boiling water in a heatproof jug. Soak for 10 mins or until the currants are slightly softened. Put the pepitas and almonds in a cold small frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
4. Step 4 — Prep kale
   Tear the kale leaves into small pieces, discarding the stems and put in a large bowl. Drizzle with 1 tbs oil from the marinated goat cheese, season with salt and pepper and massage for 1 min or until softened and darkened (this transforms the kale from being bitter and tough to silky and sweet).
5. Step 5 — Roast kale
   Add the kale to the tray with the onion, reserving any oil in the bowl. Roast the vegetables for a further 5-6 mins until the kale is slightly crisp and the cauliflower and onion are golden and tender.
6. Step 6 — Get ready to serve
   Juice half the lemon*. Add 1 tbs lemon juice to the reserved oil in the bowl, season with salt and pepper and stir to combine. Drain the currants, discarding the liquid. Add the currants, rice, vegetables, pepitas and almonds to the dressing. Divide the vegetable and rice mixture among bowls and crumble over the goat cheese to serve.

Allergens

Milk, Almond, Sesame