Mexican Roasted Cauliflower, Corn & Cotija Salad
This is a Mexican inspired salad, that I made, with roasted buttered corn, and cotija cheese. A mexican hard cheese, it tastes a bit like parmesan or grana padano, but with a little sour twist, like feta. Cotija is amazing when grated over pastas or salads. And while this may look a little anemic, it's delicious. In any case, if you prefer more colour in your vegetables, cube up an avocado and toss is all over.
Ingredients (feeds 4-6):
2 large heads cauliflower, cut into florets
2 cups roasted corn kernels
1 avocado, diced
1 punnet cherry tomatoes, halved
2 tbsp grated cotija cheese
Butter
Olive oil
Salt
Directions:
1) Roast cauliflower at 200C for 25-30minutes, tossed in olive oil and salt.
2) Roast buttered and salted fresh corn on the cob, at 220C for 35-40 minutes. Cut out the kernels, and set aside.
3) Marinate cherry tomatoes in 4 tbsp olive oil, and salt. Add more olive oil if you prefer your salad with more dressing.
4) Assemble salad, with cauliflower, corn, tomatoes, and as much grated cotija cheese as you like.
Ingredients (feeds 4-6):
2 large heads cauliflower, cut into florets
2 cups roasted corn kernels
1 avocado, diced
1 punnet cherry tomatoes, halved
2 tbsp grated cotija cheese
Butter
Olive oil
Salt
Directions:
1) Roast cauliflower at 200C for 25-30minutes, tossed in olive oil and salt.
2) Roast buttered and salted fresh corn on the cob, at 220C for 35-40 minutes. Cut out the kernels, and set aside.
3) Marinate cherry tomatoes in 4 tbsp olive oil, and salt. Add more olive oil if you prefer your salad with more dressing.
4) Assemble salad, with cauliflower, corn, tomatoes, and as much grated cotija cheese as you like.
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