Roast cauliflower and blue cheese salad

Roast cauliflower, creamy blue cheese and crispy pancetta make up this mouth-watering side salad. It’s a must-try.

Roast cauliflower with blue cheese salad and greens

Serves

6

Prep

15m

Cooking

30m

Ingredients

  • 1 medium cauliflower, cut into florets
  • 3 tsp balsamic vinegar
  • 100g pancetta
  • 60g pkt Coles Australian Baby Rocket
  • 120g soft blue cheese, crumbled
  • 1 tbs baby capers, drained
  • 1 tbs pepitas (pumpkin seeds), toasted
  • 1 tbs sunflower seeds, toasted
  • 1 tsp sesame seeds, toasted

Method

STEP 1

Preheat oven to 180°C. Line 3 baking trays with baking paper. Arrange the cauliflower over 2 lined trays. Spray with olive oil spray. Drizzle with the vinegar. Season. Bake for 25-30 mins or until light golden and tender.

STEP 2

Meanwhile, place the pancetta on the remaining lined tray. Bake for 5-10 mins or until crisp and golden. Set aside to cool. Break into small pieces.

STEP 3

Arrange the rocket and cauliflower on a serving platter. Sprinkle with the blue cheese. Top with the pancetta, capers, pepitas, sunflower seeds and sesame seeds. Season. Serve warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.