FEATURE
AL FRESCO DELIGHTS By Gilly Balcombe
We’re told that summer is on its way, restrictions are being lifted and we can once again enjoy the company of our family and friends! For some this may induce an element of anxiety or stress, as it’s so far from the norm that we’ve all experienced for so many months. So, start small, start simple, with tasty dishes that you can prepare ahead of time, either for lunch with your family in your garden or for a picnic in the park with your friends. Oh, and whichever it’s to be, don’t forget a bottle or two of delicious chilled, pale (preferably Provençal!) rosé… This first recipe is my version of the ubiquitous Fauxtato Salad, though I prefer to call it ROASTED CAULIFLOWER SALAD. I first came across it thanks to my daughter, who found a recipe, that I’ve since tweaked, on one of the many Instagram accounts dedicated to keto / low carb living. I’ve tried all the variations 14
listed and it is unfailingly successful. Despite the obvious lack of potatoes, this salad is utterly scrumptious and is perfect for transporting in your cool box, as the dressing isn’t too runny and it perfectly coats the other ingredients. Just be careful to drain the lardons and capers / pickled cucumber well! 1 large cauliflower broken into florets 4 tbsp of olive oil ½ tsp of ground black pepper 1.5 tsp of smoked paprika 1 tsp of garlic granules 1 tsp of dried oregano Salt to taste Mix the olive oil with the herbs and spices, put the cauliflower florets into a large bowl and coat them thoroughly with the marinade, then roast at 180°C / gas mark 5 / 160°C fan for 20 minutes in a single layer on a roasting tray lined with parchment paper. Allow to cool. Cibare Magazine
www.cibare.co.uk
