Roasted Cauliflower And Fried Capers Salad

1. 1

   Heat the oven to 400F/200C. Cut the cauliflower in florets, cut the bigger ones in half. Season with olive oil, salt and pepper, give it a toss for oil to cover the cauliflower and spread out in a roasting pan. Roast for about 35 minutes or until the cauliflower is golden brown in parts and crisp. Set aside to cool.

2. 2

   Heat the skillet over medium heat and toast the walnuts until golden brown, for about 5 minutes, stirring frequently. Set aside to cool and then coarsely chop them.

3. 3

   Drain and rinse the capers. Pat dry using paper towels.

4. 4

   Heat the olive oil in a skillet over medium heat (youAAAAAAll need about AAAA1/2 inch/1 cm olive oil). When the oil is hot enough add the capers, cook for about 5 minutes or until crisp and slightly brown on edges, stirring frequently. Remove from the skillet and drain on paper towel.

5. 5

   Toss carefully together cauliflower, walnuts, capers, cranberries and parsley, add the lemon juice, taste and adjust seasoning.

6. 6

   **I toasted the walnuts in the pre-heating oven and used less oil to fry the capers**

* Per serving · 4 servings · Values may vary.

No additional tips available.