Leftover Veggie Traybake (with brie and cranberry)
The perfect way to use up any leftover trimmings
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35 mins
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Serves 2-4
1 hour
Serves 4
What you'll need…
- 1 head cauliflower, cut into florets
- olive oil
- kosher salt
- freshly ground black pepper
- 3 hard-boiled eggs, peeled
- 6 slices bacon, cooked
- ¼ cup shredded cheddar cheese (25 g)
- 2 scallions, thinly sliced, plus more for garnish
The method
1
Preheat oven to 400ºF
2
In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until the edges of the cauliflower start to brown and the florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
3
Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
4
In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.
5
Enjoy!
Recipe inspired by Tasty.
