Roasted Romanesco Cauliflower Salad with Figs
Ingredients
- 1 head Romanesco cauliflower cored and cut into 1/2-inch thick florets
- 2 tbs. extra-virgin olive oil
- sea salt and pepper to taste
- 6 figs fresh, halved
- radish sliced
Instructions
- Preheat the oven to 450 degrees.
- If desired, line a large rimmed baking sheet with parchment paper.
- Arrange cauliflower on baking sheet and drizzle with olive oil. Sprinkle with small pinch of sea salt.
- Slide into the oven and roast for 20 minutes.
- Remove the tray from the oven and carefully flip each cauliflower floret.
- Slide back into the oven and roast for another 10-15 minutes, or until cauliflower edges are golden brown.
- Toss roasted cauliflower and olives with halved figs. Garnish with radish and whole figs. Serve immediately.
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