Caramelized Cauliflower, Fig and Crispy Goat Cheese Salad
Author: 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:
  1. 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/