Foryoueats: Roasted Cauliflower, Bacon & Pepita Salad | Marion's Kitchen

Ingredients

• 1 head cauliflower, trimmed, cut into florets
• 6 Asian red shallots, peeled, quartered
• 1/4 cup extra virgin olive oil
• sea salt, to season
• 150g (5 oz) rindless bacon, coarsely chopped
• 1/4 cup pepitas (pumpkin seeds)
• 2 garlic cloves, finely chopped
• 1 spring onion (scallion), thinly sliced
• 1/2 cup Marion’s Kitchen Miso & Sesame Vinaigrette
• shichimi togarashi*, to sprinkle
• micro shiso leaves or pea shoots, to serve