1 pkt Herbert Adams Gourmet Creamy Chicken and Leek Pies
300g cauliflower florets
Olive oil spray
1 ½ tablespoons oil
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
¼ cup roasted hazelnuts
30g wild rocket, optional
Preheat oven to 180°C (350°F). Remove the pies from pack and place on an oven tray. If frozen, heat for approximately 45 minutes. If thawed, heat for approximately 30 minutes.
Place the cauliflower onto a lined tray and spray with oil. Bake at 180°C for 25 minutes or the edges are golden and the cauliflower is just tender.
Combine the oil, vinegar, mustard, sugar, salt and pepper in a jar. Shake well to make a dressing then drizzle over the cauliflower. Spoon onto dinner plates and top with the hazelnut s and rocket if desired. Serve immediately with Creamy Chicken and Leek Pies.
To toast hazelnuts, place on an oven tray in a single layer and bake for 5-8 minutes or until golden brown. If desired, remove hazelnut skins by rubbing the hot hazelnuts between sheets of paper towel