roasted cauliflower and fennel salad

with preserved lemon and almond dressing

  • 2 medium bulbs fennel, trimmed and cut into wedges
  • 1 small cauliflower, trimmed, leaves attached, cut into wedges
  • 2 tablespoons extra virgin olive oil 
  • sea salt and cracked black pepper
  • 6 sprigs lemon thyme 
  • ¼ cup chervil leaves
  • 1 cup (100g) micro (baby) sorrel leaves 
  • ¼ cup (40g) smoked almonds, chopped, to serve 

preserved lemon and almond dressing


  • ¼ preserved lemon (flesh discarded), rinsed and chopped
  • 1 clove garlic
  • ¼ cup (30g) almond meal (ground almonds)
  • 2 tablespoons extra virgin olive oil 
  • 1 teaspoon honey 
  • ½ cup (125ml) water
  1. Preheat oven to 220°C (425°F). Place the fennel, cauliflower, oil, salt, pepper and thyme on a large oven tray and toss to combine. Cook, turning halfway, for 15 minutes or until tender and golden. 
  2. While the vegetables are cooking, make the preserved lemon and almond dressing. Place the lemon, garlic, almond meal, oil and honey in a food processor and process until smooth. Add the water and process to combine. Set aside. 
  3. Divide the fennel, cauliflower, chervil and sorrel between plates. Sprinkle with the almond, drizzle with the dressing and sprinkle with pepper to serve. Serves 4. 
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