This is cauliflower like you've never tasted it before. Roasted, then balanced with fabulous salty and sweet flavours. And it's packed full of goodness too! Warm salads are so exquisitely wonderful. Roasting cauliflower brings out loads of flavour from this antioxidant- and fibre-rich veggie. To keep your cauliflower crispy, be sure to dry the cauliflower before roasting it and make sure it has space in the roasting tray. Once your cauliflower is delightfully crisp, then it’s simply a case of tossing all of the ingredients together. The kale doesn’t need cooking in advance - although the lemon juice in the dressing helps to break down the leaves. When it comes to the olives, you can choose any of your Fragata favourites. Our Manzanilla olives, filled with Chorizo add extra flavour dimensions to the dish. Not only do you get the zing of the firm green olives, but the Chorizo adds a gentle touch of heat too. Why not switch these for Fragata Stoneless Olives filled with Piquillo Peppers if you’re looking to create a vegetarian dish? The colours and textures make this a beautiful eye-catching dish. It’s the kind of salad that will tempt people as part of a buffet style table. And it makes a wonderful lunch or light evening meal too. Even better, you know that not only does it taste amazing, but it’s full to the brim with a brilliant range of nutrients and goodness.
Recipe by Charley's Health