Caramelized Cauliflower, Fig and Crispy Goat Cheese Salad
Author: Good Thyme Kitchen
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
½ head cauliflower, cut into florets
1 Tbsp olive oil
Approx 3 large hadfuls of mixed greens or spring mix
4 ripe figs, sliced
1 Tbsp toasted pine nuts
2 - ½ inch slices of goat cheese
1 egg, beaten
¼ C flour
¼ C panko breadcrumbs
1 Tbsp butter
1 tsp olive oil
S & P to taste
For the Maple Balsamic Vinaigrette:
1 tsp dijon mustard
ΒΌ C good quality olive oil
1 Tbsp pure maple syrup
2 tsp white balsamic vinegar
salt and pepper to taste
Instructions
Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper. Toss cauliflower florets in 1 Tbsp of olive oil and sprinkle with about ½ tsp kosher salt. Roast for 20-25 minutes until cauliflower turns golden brown. Remove from oven and allow to cool.
Cut goat cheese into slices about ½ inch thick. Freeze sliced goat cheese for about 10-15 minutes- this will make it easier to work with.
Spread flour on a small plate, spread panko on another small plate and add egg to a low bowl. Dredge goat cheese slices in flour on both sides, coat in egg and finally dredge in panko on both sides. Set aside.
Heat a small skillet over medium-high heat. Melt butter and 1 tsp of olive oil until bubbly. Add the goat cheese, cooking approx 2 minutes per side until golden brown.
While the goat cheese is cooking divide the mixed greens equally on 2 plates. Divide the sliced figs, cauliflower and pine nuts and top with toasted goat cheese. Drizzle with maple balsamic vinaigrette.
For the Maple Balsamic Vinaigrette:
In a small bowl, combine all ingredients and whisk until blended.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/caramelized-cauliflower-fig-toasted-goat-cheese-salad/