You’ll love this easy Roasted Romanesco Salad recipe. The roasted vegetable is served with lettuce, crispy shallots and toasted walnuts, then drizzled with a flavorful lemon garlic vinaigrette for a healthy, tasty vegan salad.
Cut the romanesco cauliflower into florets, then gently toss with the oil and salt.
Spread onto a roasting tray and roast for 15 minutes or until the edges begin to brown. Remove from the oven and allow to cool.
Mix all the dressing ingredients together well.
Heat a dry frying pan, add the walnuts and toast for a few minutes until fragrant, set the toasted walnuts aside.
Add the shallots to the pan along with 1 teaspoon of oil and cook, stirring often, until they begin to char.
Divide the lettuce between the plates, top with the roasted romanesco, charred shallots, toasted walnuts and parsley. Drizzle lightly with the lemon and garlic vinaigrette.
Notes
When toasting the walnuts, be sure to check on them often as they will toast up quickly and can burn fast.Cut the romanesco cauliflower into even pieces to ensure everything roasts at the same time.Any leftover dressing can be used as a marinade.Add the parsley and lettuce last as the warm romanesco will wilt them slightly.Variations Instead of walnuts, add some chopped pecans to the final salad.Add a pinch of cayenne to the dressing for a slightly spicy kick.Shred up some carrots or purple cabbage to toss in along with the lettuce for an extra crunchy salad that is full of nutrients and color.Top it with some fresh chopped dill.Toss the salad in with some cooked pasta for a delightful pasta dish.Replace the lemon juice in the dressing with red wine vinegar for a zesty flavor.For a stronger onion taste, use red onions instead of shallots.