{Roasted Cauliflower & Almond Salad}

This is a Karen Martini recipe, I really love Karen Martini, I have all her cookbooks, watch her on TV, tear her recipes from the weekend papers and i've met her and she kissed me on the cheek ! she did I tell you. 

You know how with some cook books you can turn ten pages before you see something you want to make, well its not like that for me and Karen, I want to make everything she makes, she is the bomb, we once had a whole Karen Martini christmas dinner but I digress, I'm here to tell you about this roasted cauliflower salad which needless to say really good, you could eat it at any time of the year and I can't wait to make it again.

...the salad

4 freerange eggs

1 small cauliflower, broken into small florets

80ml olive oil

3 tbsp flaked almonds toasted

1 handful flatleaf parsley leaves

2 green chillis sliced

15ml white wine vinegar

s+p

4 tbsp good quality egg mayo

2 tbsp plain yoghurt

Preheat the oven to 200. Boil eggs for 7 minutes then leave to cool before peeling. Toss the little cauliflower florets in 30ml of olive oil, spread on a tray and cook in the oven till they are golden brown, about 20 minutes, remove and cool slightly. 

In a big bowl combine the cauliflower, toasted almond slithers, sliced chillis and chopped parsley plus the remaining olive oil and the vinegar, season well and give it a big stir.

Cut the eggs in half and divide between plates, drizzle with the mayo and yoghurt which you have combined in a separate bowl. Top with a pile of the cauliflower salad.