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Group 652@2x-hfh

Bacon’ish

Group 659@2x-42

Truffle’ish

Roasted Cauliflower with Warm Tomato Salad & Truffle Mayo

This vibrant dish brings together oven-roasted cauliflower with golden breadcrumbs, smoky Bacon’ish, and a fresh tomato salad, warmed just enough to release its flavours. Served with a rich truffle mayo, it’s a perfect blend of crunch, creaminess and umami — ideal as a starter or a light veggie-forward main.

Roasted Cauliflower with Warm Tomato Salad & Truffle Mayo
Cook mode

Servings

Prep time

minutes

Cooking time

minuts

Calories

Calories

INGREDIENTS

INSTRUCTIONS

ROAST THE CAULIFLOWER

Place the cauliflower florets in an ovenproof dish. Add crushed garlic, sprinkle with Bacon’ish, and drizzle with 1/2 of rapeseed oil. Season with salt and pepper, then top with panko breadcrumbs and the juice of half a lemon. Roast at 210°C for 10 minutes, or until golden and just tender.

PREPARE THE WARM TOMATO SALAD

Heat the remaining rapeseed oil in a pan. Sauté the red onion gently for about 10 minutes until soft. Add the halved tomatoes and fresh basil. Season with flaky salt and a squeeze of lemon juice. Stir just until the tomatoes are warmed through – they should stay fresh and juicy.

TO SERVE

Arrange the roasted cauliflower and warm tomato salad on a plate. Add a generous spoonful of truffle mayo on the side, and finish with extra basil or lemon zest if desired.

QUICK TIP FROM FRANK

Serve with toasted bread or as a side dish to grilled mushrooms or lentil-based mains. You can also swap the truffle mayo with an herby plant-based yogurt for a lighter version.

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