food for thought

by michelle

roasted and raw cauliflower, fennel and white bean salad

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Here’s an interesting, substantial and very delicious salad.


Cut half a head of cauilflower into florets and season with salt and pepper. Toss in a little olive oil and either fry or roast in a hot oven until browning. Finely slice the other half of the cauliflower as well as a large fennel bulb (a mandoline makes this easier). Combine in a bowl with 1 can of drained cannellini beans, ½ a cup of walnuts and a handful of fresh sliced mint. Add the cooled cooked caulflower and dress with plenty of olive oil and lemon juice. Season again with salt and pepper.


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