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    Caesar salad with roasted cauliflower

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    Caesar salad with roasted cauliflower

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    1 cauliflower
    120ml olive oil
    5 tbsp fresh white breadcrumbs
    10 tbsp (about 150g) Waitrose 1 30 Month Parmigiano Reggiano DOP, grated, plus extra shavings to garnish
    2 garlic cloves, crushed
    ½ lemon, zest, plus 1 tbsp juice
    1 tbsp finely chopped flat leaf parsley
    2 anchovy fillets, roughly chopped
    ½ tsp Worcestershire sauce
    1 Waitrose British Blacktail Free Range Egg yolk
    1 romaine lettuce, roughly chopped

     

    Method

    1. Preheat the oven to 220˚C, gas mark 7. Cut the cauliflower into 2cm-thick slices; remove any tough core. Toss with 2 tbsp oil, season, and arrange on a baking tray (don’t worry if the florets break up). Roast for 30 minutes, turning halfway. Meanwhile, mix the breadcrumbs, 5 tbsp grated cheese, 1 crushed garlic clove, the lemon zest, parsley and 1 tbsp oil; season. Sprinkle over the cauliflower; roast for 10 minutes more.

    2. For the dressing, put the anchovies, Worcestershire sauce, egg yolk, 1 tbsp lemon juice and the remaining crushed garlic clove in a tall glass or jug. Add the remaining 75ml oil and 1 tbsp warm water; using a hand-held upright blender, whizz to an emulsified sauce. Stir in the remaining 5 tbsp grated cheese and plenty of ground black pepper.

    3. Toss the lettuce with ½ the dressing (keep the rest in an airtight container for up to 24 hours); arrange on a platter. Top with the cauliflower and extra cheese.

    Cook’s tip

    If you haven’t time to make the dressing, use Waitrose Fresh Caesar Dressing. A reduced fat version is available, too. 

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