Recipe may contain fish.
This 30-min tray-bake echoes the simple, but elegant flavours of the Mediterranean with lemon, roasted cauliflower and parsley.
1 small (about 650g) cauliflower, cut into florets
80ml (1 ⁄3 cup) olive oil
50g (1 ⁄4 cup) raisins
1 ⁄2 small red onion, finely chopped
1 ⁄2 cup fresh continental parsley leaves, chopped, plus extra, to serve
2 tbsp drained baby capers
50g packet toasted pine nuts
1 ⁄4 tsp caster sugar
4 (about 150g each) salmon fillets, skin on
Steamed black rice, to serve (optional)
3 Method Steps
Step 1Preheat oven to 210°C/190°C fan forced. Line a large baking tray with baking paper. Place cauliflower(1 small (about 650g) cauliflower, cut into florets) on prepared tray. Drizzle with 1 tbs oil (80ml (1 ⁄3 cup) olive oil). Season. Toss to coat. Roast for 15 minutes or until browned.
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Step 2Meanwhile, combine the raisins (50g (1 ⁄4 cup) raisins), onion (1 ⁄2 small red onion, finely chopped), parsley (1 ⁄2 cup fresh continental parsley leaves, chopped, plus extra, to serve), capers (2 tbsp drained baby capers), pine nuts (50g packet toasted pine nuts), sugar (1 ⁄4 tsp caster sugar), juice of 1 of the lemons (2 lemons) and 2 tbs of the oil (80ml (1 ⁄3 cup) olive oil) in a small bowl. Season.
Step 3Turn the cauliflower. Add the salmon (4 (about 150g each) salmon fillets, skin on) to the tray, skin side up. Drizzle with remaining oil. Season. Roast for 8 minutes or until the salmon is cooked to your liking. Spoon over salsa. Sprinkle with extra parsley leaves. Serve with the remaining lemon cut into wedges and black rice (Steamed black rice, to serve (optional)), if using.
Switch it up! Swap the salmon for 2 lamb rump roasts. Roast on a separate tray at the same time as the cauliflower.
All quantities above are averages