Roasted cauliflower with veggie bagna cauda recipe
A full-of-flavour cauliflower salad recipe, made with lentils, rice and pickled walnuts, served with a vegetarian bagna cauda sauce.
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Cooking tools:
- Food processor
- Immersion blender
- Saucepan
- Oven
- Roasting pan
- Pan
- Whisk
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Serving platter
- Measuring spoon
- Measuring cup
- Pitcher
- Stove
- Tongs
- Spoon
- Kitchen towel
Ingredients
- 1 large cauliflower
- 4 tbsp olive oil, plus extra to drizzle
- 3 pickled walnuts, chopped, plus 2 tbsp pickling liquid from the jar
- Large handful fresh flatleaf parsley, roughly chopped, plus extra to garnish
- 3 tbsp capers, rinsed
- Grated zest and juice 1 lemon
- 250g pack ready-to-eat black lentils
- 250g pack ready-to-eat brown basmati rice
- 8 fat garlic cloves
- 200ml whole milk
- 1 tbsp brown miso paste
- 30g shelled walnut pieces, toasted in a dry pan
- 4 tbsp extra-virgin olive oil
- 50g butter
- 50ml double cream
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