Roasted Cauliflower and Apple Salad with Preserved Lemon Drizzle
Makes 4 servings Salad:
1 medium head cauliflower
3 tablespoons olive oil, plus extra for drizzle
Salt and pepper
2 crisp apples (Fuji, Pink Lady or Jazz)
2 tablespoons flat-leaf parsley, loosely packed, stems removed, leaves kept whole
3 tablespoons toasted pine nuts
1 tablespoon lemon juice Preserved lemon sauce:
1⁄3 preserved lemon (homemade or store bought)
½ cup mayonnaise
1 teaspoon cracked black pepper
1 tablespoon tarragon Pecorino cheese for grating
Make salad: Preheat oven to 425 degrees.
Cut cauliflower into small bite-size pieces, toss with olive oil and season with salt and pepper. Place on a large baking sheet with a lip.
Roast in preheated oven 25 to 30 minutes, tossing once to evenly brown, or until just cooked and golden brown. Remove from oven and let sit at room temperature until cool. Reserve.
Cut apples into small bite-size pieces. Place chopped apples, cauliflower, parsley, pine nuts and lemon juice in a bowl and toss. Season with salt and pepper, and drizzle with a little olive oil.
Make preserved lemon sauce: Puree preserved lemon, mayo, pepper and tarragon in a blender until smooth. Measure ¼ cup for this recipe. Reserve remaining sauce for crudités, artichokes or other dipping.
To serve: Spoon some of the salad onto chilled serving plates, drizzle some of the ¼ cup of preserved lemon sauce over the salad and grate the pecorino cheese on top. This is best served room temperature.
Note: You can find preserved lemons in glass jars in gourmet markets.