CAULIFLOWER SALAD

CAULIFLOWER SALAD
1 kg cauliflower florets, blanched and drained
2 onions, halved and cut into broad wedges
200 g baby tomatoes, halved
olive oil
salt and freshly-milled black pepper
15 ml tomato paste
65 ml prepared vegetable or chicken stock
30 ml white wine vinegar
crushed garlic, sugar, salt and milled black pepper
90 ml olive oil
65 ml chopped spring onion tops
1 large ripe tomato, skinned, seeded and diced
extra olive oil
rocket, coarsely shredded (optional)
Place the cauliflower, onion wedges and baby tomatoes in a mixing bowl and add enough oil to coat lightly. Season well. Spread out on a baking sheet and grill for a few minutes until lightly charred here and there. Remove from oven and set aside to cool to room temperature.
Meanwhile, prepare the vinaigrette.
 Mix tomato paste with stock and vinegar, season liberally and whisk in the 90 ml olive oil. Stir in the spring onion and tomato dice.
Just before serving, mix rocket (if used) lightly with the grilled vegetables. Drizzle with vinaigrette (or pass around separately) and serve.
Serves 6*.ilovecooking.*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/09/cauliflower-salad.html