Episode 1: Roasted Cauliflower Salad

Method:

Pre-heat oven to 180°c.

Break down 1 cauliflower into dark green outer leaves (cut in ½ if large), pale (small) inner leaves, and florets. Wash.

Toss florets in a bowl with good extra-virgin olive oil, salt, pepper. Spread onto a tray, place in oven.

Stir the florets every 10 mins or so; once they start to colour, add the outer leaves.

Continue to cook until all golden and tender.

Remove roasted cauliflower from oven, toss in a bowl with the pale inner leaves, peanuts, diced apple, lemon juice and coriander.

Serve and enjoy.

*As an alternative to peanuts, apple and coriander, you could use:

• Pine nuts, raisins and mint
• Cooked bacon, avocado, and pickled onions
• Leftover roast chicken, peas and satay sauce.

Be creative, use what you have in your cupboards, fridge, freezer, or garden.