By: Yael Gerti, Chef Halavan

Prep time: 40 min

Serves: 6-8

Ingredients:
2 small cauliflowers
1-2 tablespoons of natural vinegar 5%
Salt
Coarse black pepper
2 Roquette packages, well washed and dried (in a lettuce dryer or clean towel)
1/2 pack of Tnuva USA’s Sheep’s Feta
A handful (50-60 g) of dried tomatoes in olive oil, well filtered and thinly sliced
10-15 fresh chives, washed

For the sauce:
2 tablespoons of olive oil
1 tablespoon of white wine vinegar
1 garlic clove, peeled and crushed
Salt (recommended for thin Atlantic salt)
Coarse black pepper

Instructions:
A gorgeous salad that combines the Roquette flakes, the unique taste of the roasted cauliflower, dried tomatoes and the freshly baked garlic. It is very important to break the cauliflower into small flowers and soak it in water with vinegar. It is not recommended to mix the Roquette with the cauliflower long before serving (but rather at the last minute), because the salt in which the cauliflower is will release liquids from the Roqette.

1. Prepare a bowl of water with 1-2 tablespoons of vinegar. Cut cauliflower into small florets and put in the bowl for half an hour. Rinse thoroughly and transfer to strainer.

2. Preheat the oven to 210 degrees and place an oven pan on two baking sheets. Drizzle the cauliflower florets, with 2 tablespoons of olive oil in a thin drizzle, sprinkle with some Atlantic salt and ground black pepper. When the oven is hot, place the pan in the center and bake for 17-18 minutes or until the cauliflower florets are golden and crisp. Remove and leave at room temperature until salad is assembled.

3. Sauce: Mix all the ingredients, adjust the seasoning to taste. If desired, dilute 1-2 tablespoons of mineral water. Keep it aside until serving.

4. Just before serving: Place a rumpled and dried Roqutte in a large serving bowl. Sprinkle the roasted cauliflower flowers over. Sprinkle with crisp Bulgarian cheese crumbs, thin pieces of dried tomatoes and tiny pieces of chives.

5. Pour the sauce, stir and serve immediately.