Salad with roasted cauliflower and Golden Delicious apples from Val Venosta

A veggie dish with a spicy touch

The genuineness of the vegetables and the sweetness of the Golden Delicious apple from Val Venosta are combined with the delicate taste of Val Venosta’s cauliflower. The end result? A light salad that is easy to prepare and that is based on vegetarian ingredients and on a mix of spices and aromas that envelop the palate.
45 min.
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easy
 

Ingredients

for 4 people

for the salad
500 g cauliflower from Val Venosta
2 tsp. sweet paprika
1 tsp. curry
1 tsp. pepper
1/2 tsp. garlic powder
1 tsp. salt
Extra virgin olive oil
2 zucchinis
1 head of curly-leaved endive
10 yellow cherry tomatoes
10 red cherry tomatoes
1 Golden Delicious apple from Val Venosta
Parsley leaves
Basil leaves

for the dressing
2 tsp. acacia honey
Salt
3 tbsp. balsamic vinegar
5 tbsp. extra virgin olive oil

in addition
Croutons (optional)
 
 
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Preparation

For the salad with roasted cauliflower and Golden Delicious apples preheat the oven to 200°C (convection oven) and prepare a baking dish. First remove the cauliflower leaves. Then remove the cauliflower florets and wash them under water. Dab them with kitchen paper and put them in the baking dish. Add sweet paprika, curry, pepper, garlic powder, salt and a few tablespoons of extra virgin olive oil. Mix well and bake at 200°C for approx. 20 minutes, until the florets have softened. Stir halfway through cooking.
In the meantime, wash and peel the zucchinis and cut them into thin slices 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 a little color. Remove from the pan and set aside. Wash the endive and cut it coarsely. Wash and dry the cherry tomatoes and cut them in half.
Wash the Golden Delicious apple, remove the core and cut it into thin slices. When the cauliflower is cooked, place the endive, grilled zucchini slices, cherry tomatoes, cauliflower florets and apple slices on a platter or in a bowl. Add parsley and basil leaves as well as croutons, drizzle with the dressing and serve.
For the dressing mix honey, balsamic vinegar, salt and extra virgin olive oil in a small bowl.
 

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
 
 

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In the Apples Paradise
The apple history begins in the Garden of Eden. And since then it has not lost any of its appeal. Not only does it look good to bite and it really tastes great, but it also makes our body well, and our Val Venosta apple producers know it not only from the saying "an apple a day keeps the doctor away". That's why they do everything possible every day to get the best out of their apples.
 
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Home••Salad with roasted cauliflower and Golden Delicious apples from Val Venosta