Warm tuscan salad with crispy bacon

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Garlic roasted cauliflower tossed with grain penne pasta, oregano dressing and crispy bacon, scattered with toasted sunflower seeds.

No pork option - replacement is smoked turkey.
1. Set oven to 220°C. Cut cauliflower into small florets and wedge tomatoes. Toss on a lined oven tray with crushed garlic clove, 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until tender.

2. Bring a saucepan of water to the boil. Cook penne for 7-8 minutes, or until tender. Drain and rinse.

3. Whisk lemon juice with 2 tsp dried oregano, 1 tbsp vinegar and 1/4 cup olive oil. Season to taste with salt and pepper.

4. Add seeds to a dry pan over medium-high heat. Toast for 2-3 minutes, or until golden. Remove and set aside.

5. Increase pan heat to high and add 1/2 tbsp oil. Slice bacon, add to pan as you go. Cook for 4-5 minutes, or until crispy.

6. Toss all components together along with spinach until well combined. Divide between bowls to serve.

Place oven tray on top shelf when roasting to help slightly char the cauliflower.

No pork option - replacement is smoked turkey
Tear and toss through salad at the end or heat in pan if preferred.
cauliflower 1
roma tomatoes 2

3 grain penne 1 packet (300g)

lemon 1/2

sunflower seeds 1 packet (40g)

bacon 1 packet (100g)

baby spinach 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, dried oregano, garlic (1 clove)