Thyme & Pepper Roasted Cauliflower Salad with Crushed Pimento Paprika Red Potatoes and fast Fried Garlic Pork Loin
Last day of Victoria Day weekend and since rainy weather is not permitting us to try our BBQ specialties, I decided to make this great dish for us.
Cauliflower is a great source of vitamin C, folate, fiber and vitamin K. It is also rich in phytochemicals and antioxidants both having a major role in preventing chronic diseases. One cup of cooked cauliflower provides 73-77% of the recomended daily amount of vitamin C, 19% of daily vitamin K and 8 % of daily manganese amount. One of the ways to prevent heart disease, cancer and arthtritis is to include this versatile cruciferous vegetable in your diet.
Thyme Pepper Roasted Cauliflower Salad
Ingredients
1 medium size Cauliflower
1/2 cup sliced raw leeks
1/2 cup chopped fresh parsley
1 lemon juice & zest
1 cup Greek yogurt
Freshly crushed black pepper
1/2 tsp Crushed pimentos
1/3 bunch fresh Thyme
S&P to taste
Olive Oil
Method
Separate Cauliflower in small florettes and wash. Drain from excessive water, season with freshly crushed black pepper, crushed pimentos, fresh thyme, salt and olive oil. Place it on baking tray and roast on 350 F until medium golden (15 minutes). Cool roasted cauliflower and mix it with freshly chopped leeks, lemon zest and juice, chopped parsley, fresh thyme and yogurt. Add more freshly crushed black pepper and season with salt to taste. Chill Salad for 20-30 minutes before serving.
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