Roasted Cauliflower & Manchengo Salad

 Roasted Cauliflower and Manchengo Salad

An easy and delicious salad with a short list of ingredients.

I don’t think that I have mentioned before, how lucky we are in Adelaide to blessed with a fantastic food shopping experience, which is the historic  Adelaide Central Markets.  Just being there is so wonderful and inspiring!  Of course when my son visits its imperative that we visit The market and the cheese shop.  I really enjoy the Spanish Manchengo cheese, so  that is what came home with me today along with a beautiful whole Cauliflower.

As a young child I remember my Grandmother taking the bus to the Market to sell her home grown almonds and buy fish and vegetables.  I’ve always enjoyed the experience, and love to go there with family friends or on my own, just because, it’s a great place to be.

There is a trend lately to making whole Roasted Cauliflower, and I tried it…but it was quite underwhelming. So that’s why I decided just to roast the seasoned florets for a salad.

I think the flavours of this salad marry very well together, the cauliflower and Manchengo are delicate and the quince jelly adds a mild touch of sweetness which goes so well with the cheese and the zing of the rocket.  It is easy to make.

This is how I do it.

Ingredients

1 whole cauliflower
2 cups of rocket leaves
60 g of Manchengo cheese
1 teaspoon dried oregano
olive oil
salt and pepper
Dressing
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons quince jelly (or honey)
salt
freshly ground black pepper
Method
Sat the oven to 180 degrees Celsius.  Cut the cauliflower into florets.  Wash and drain.  Put into a baking pan in a single layer.  Add a good splash of olive oil.   Season well with salt and pepper and the dried oregano.  Stir around so that all the florets are well coated.  Bake for about 30 minutes or until golden and soft to eat.

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Meanwhile wash and drain the rocket.  Use a potato peeler to peel the cheese into nice thin strips.  Prepare the dressing by mixing the red wine vinegar, oilive oil, quince jelly, salt and pepper.

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Allow the cauliflower florets to come to room temperature.  Assemble the salad.  Put the rocket in a serving bowl.  Top with the roasted Cauliflower, then the Manchengo cheese.  Drizzle the dressing over the top.  I am serving this with a delicious Vegetarian Frittata.  Enjoy!

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