Cauliflower Salad

Ingredients

• 1 cauliflower
• 1 tsp cumin seeds
• 1 tbsp olive oil plus extra for drizzling
• 1 tsp ground cumin
• 1/2 tsp dried chilli flakes
• 1/2 tsp ground coriander
• 1 bunch coriander chopped
• 75g (1/2 cup) chopped macadamia nuts
• 200g feta crumbled

Preparation

1. Pre heat oven to 180oC
2. Cut cauli in half and remove the stems, setting them aside. Divide half of the cauli into small florets. chop remaining cauli along with the stems, place in food processor and pulse until resembles uncooked couscous.
3. Place all cauli in large mixing bowl.
4. Dry toast cumin seeds until fragrant, about 2 min. Combine with cauli, olive oil, spices and some sea salt and freshly ground black pepper.
5. Arrange in single layer on a large baking dish and drizzle with a little extra olive oil. Bake for 45 min. to 1 hour until golden brown and tender.
6. Toss with coriander, macadamias and feta.

Serve warm or at room temperature.