Roasted Cauliflower with Honey Vinaigrette

Roasted Cauliflower with Honey Vinaigrette

Ingredients:

Onion and burnt honey vinaigrette

  • 1 medium white or brown onion, diced
  • 40ml brown rice vinegar
  • 1/3 cup extra virgin olive oil
  • 5 thyme sprigs 

 

Method:

  1. Preheat the oven to 240°C.
  2. Place the cauliflower in a large bowl with the olive oil. Season to taste and toss to combine. Roast for 20-25 minutes until browned.
  3. Meanwhile, for the onion and burnt honey vinaigrette, place the Pure Peninsula Stringy Bark Honey in a small non-stick saucepan over a medium- high heat.
  4. Cook vinaigrette for 2-3 minutes until it starts to darken and caramelise
  5. Add the onion, lower the heat and cook down until the onion has begun to soften.
  6. Remove from heat, add vinegar and oil, season to taste and cool. Set aside.
  7. Transfer the roasted cauliflower in a large bowl with half of the vinaigrette. Season to taste and toss to combine. Transfer to a large platter and drizzle over remaining vinaigrette.
  8. Scatter over haloumi and thyme sprigs to serve.
Tags: Dinner, Lunch, Snacks