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We’re Calling This the Salad of the Summer

Not only will it impress your friends, but it only takes 20 minutes to make.

We’re Calling This the Salad of the Summer

We’d argue that cauliflower is one of the most versatile vegetables. Steamed, cooked, raw, roasted, grated into rice—no matter how you prepare it, it’s always delicious. That being said, we pretty much threw away every other cauliflower recipe we knew after we tried Maya’s cauliflower salad from St. Barth’s. If you like cauliflower, cheese and parsley, then we suggest you proceed with caution because this salad is dangerously addictive.





1 head of cauliflower (chopped)
truffle pecorino cheese (shaved)
olive oil



1. Set oven to 220°C.

2. Spread cauliflower out on a large baking tray, sprinkle with salt and pepper and then drizzle oil on top.

3. Roast cauliflower for 12-15 minutes.

4. Plate in a diagonal line in the middle of a square plate and drizzle oil in a circular motion over top.

5. Place freshly shaved truffle pecorino cheese on top, then add one piece of parsley on each side of the cauliflower.

6. Serve and enjoy!

Part of the series:

Off The Menu

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