Roasted cauliflower salad

Ingredients :

Ingredients for 4 people

300g of frozen florets cauliflower Almaverde Bio
100g of black lentils Beluga
2 carrots
1 fennel
Grains of 1/2 pomegranate

To serve
4 spoonfuls of extra virgin olive oil
2 spoonfuls of apple vinegar
Salt and blak pepper

Tips and variations :

You can also use green lentils as a substitute for beluga lentils. Instead of lentils it is possible use legumes, chickpeas and beans. If you do not have fennel during the summer, you can use fresh zucchini cutted into thin slices.

Course :

Side dish

With products :

Preparation :

Turn on the oven at 180 ° C, put into a pan baking paper the cauliflower florets lined. Cook for about 20-40 minutes, the time it’s depending on their size. Meanwhile, wash the lentils, place them in a little pot and cover with cold water. Boil it and stir for 15 minutes from the moment of boiling. Drain the lentils and keep aside. Peel the carrots and cut them into thin slices. Remove the outer leaves of fennel and cut into thin slices. In a bowl put the lentils, carrots, fennel, roasted cauliflower and complete the course with pomegranate seed basing on preference and season it with a mix of oil, vinegar and pepper. Serve warm.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

Roasted cauliflower salad

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