With these days still offering a bit of warmth, with pleasant autumn temperatures, I’ve decided to share this salad with roasted cauliflower and Golden Delicious apples. A vegetarian dish that combines summer and winter flavors, with both raw and cooked components, and can therefore be enjoyed warm.
Indeed, we find grilled zucchini and roasted cauliflower, flavored with various spices, as well as cherry tomatoes, curly endive, and Golden Delicious apples from Val Venosta, which add a touch of crunchiness.
Have you ever tried apples in a salad? Whether sliced or cubed, they give an extra boost with their sweet and mildly tangy flavor.
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs cauliflower (Val Venosta)
- 2 teaspoons sweet paprika
- 1 teaspoon curry
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- to taste extra virgin olive oil
- 2 zucchini
- 1 curly endive (escarole)
- 10 yellow cherry tomatoes
- 10 cherry tomatoes
- 1 Golden Delicious apple (Val Venosta)
- to taste parsley
- to taste basil
- 2 teaspoons acacia honey
- to taste salt
- 3 tablespoons balsamic vinegar
- 5 tablespoons extra virgin olive oil
- to taste bread croutons (optional)
Steps
To prepare the salad with roasted cauliflower and Golden Delicious apples, preheat the oven to 392°F (convection) and prepare a baking dish.
Remove the leaves from the cauliflower, take the florets and wash them under water. Pat them dry with paper towels and place them in the baking dish. Add the sweet paprika, curry, pepper, garlic powder, salt, and a few tablespoons of extra virgin olive oil. Mix well and bake at 392°F for about 20 minutes, until the florets have softened. Stir halfway through cooking.
Meanwhile, wash and trim the zucchini and slice them thinly lengthwise. Heat a pan with a drizzle of extra virgin olive oil and cook the zucchini slices on both sides until they have taken on some color. Remove from the pan and set aside.
Wash the curly endive and chop it coarsely. Wash and dry the cherry tomatoes and cut them in half.
Wash the Golden Delicious apple and slice it thinly, removing the core.
When the cauliflower is cooked, you can assemble your salad.
Arrange the salad, grilled zucchini slices, cherry tomatoes, cauliflower florets, and apple slices on a tray or in a bowl.
Add parsley and basil leaves, as well as bread croutons to taste, drizzle everything with the dressing, and serve.
In a small bowl, mix the honey, balsamic vinegar, salt, and extra virgin olive oil.
