Cauliflower, pancetta & hazelnut salad recipe
Discover there's more to cauliflower than the Sunday classic of cauliflower cheese with this great tasting salad, perfect for mid week suppers.
See method- Serves 4
- 20mins to prepare and 20mins to cook
- 311 calories / serving
Ingredients
- 1 small head cauliflower, chopped into small florets
- 45ml (3tbsp) extra-virgin olive oil
- 45ml (3tbsp) red wine vinegar
- 75g (3oz) cubed pancetta
- 2tbsp whole hazelnuts
- 2 slices sourdough bread, cubed
- 1 garlic clove, thinly sliced
- 1 tbsp caster sugar
- pinch of crushed chilli flakes
- 1/2 x 200g (7oz) bag crispy salad mix
- 10 Peppadew peppers, halved
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1290kJ 311.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 10g
of the Reference intake
Carbohydrate 19.3gProtein 10.4gFibre 4.6g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the cauliflower with 1tbsp each of the oil and vinegar and season.
- Spread on a baking sheet with the pancetta and bake for 20 minutes. Add the nuts and bread for the final 10 minutes, tossing with the oil and cauliflower. Remove and set aside.
- Next, prepare the dressing. In a small frying pan, heat the remaining oil and the garlic. When the garlic becomes light golden, remove the pan from the heat and add the sugar, chilli flakes and remaining vinegar. Return the pan to the heat and whisk the mixture together, until the sugar has dissolved.
- In a large serving bowl, toss the crispy salad with the Peppadew peppers and the cauliflower mixture. Pour over the dressing, mix and serve.
- See more Salad recipes
