After an almost vegetable-free weekend we were both craving for a good salad. To get some roughage we decided to make a salad of roasted cauliflowers with cashew nuts and peas. It was much better than expected and we can definitely recommend it for a good large steak or a lemon marinated chicken 🙂
Ingredients (4 servings)
1 cauliflower head
2 tbsp. olive oil
1 cup peas
1/2 cup cashew nuts
2 lemons, zest
1/4 cup chives, chopped
Salt
Parmesan flakes
Begin by cleaning and cutting the cauliflower into bite-sized bouquets. Roast in olive oil at medium heat for about 15 minutes. Place in a bowl together with peas, lemon zest and chopped chives.
Roast the cashew nuts on a dry pan and add to the rest of the salad. Toss the bowl to mix all ingredients and season with salt.
Arrange on a plate and sprinkle with parmesan flakes. Serve with good slice of bread.
Bon Appétit!
Ingredients (4 servings)
1 cauliflower head
2 tbsp. olive oil
2.5 dl peas
1.25 dl cashew nuts
2 lemons, zest
0.8 dl chives, chopped
Salt
Parmesan flakes
