Roast cauliflower salad

Transform the humble cauliflower by roasting it with fragrant spices
Our roast cauliflower salad recipe is a great way to deal with leftovers
1 rating
Recipe by: Daria Crepostnaia | Nutritionist

I had never considered roasting cauliflower before seeing it on a restaurant menu, so I had to try it and then share it with you! Roasting cauliflower gives it a surprisingly nutty taste, which works perfectly with these spices.

Share

Rate

Ingredients
  • For the salad:
  • 1 medium cauliflower, broken into florets
  • 1 x 400g can chickpeas, drained
  • Spray oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 200g baby spinach
  • 100g pomegranate seeds
  • Fresh parsley, roughly chopped
  • For the dressing:
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • ½ teaspoon clear honey
  • ¼–1 tablespoon Dijon mustard, to taste
  • Freshly ground black pepper
Time
45 minutes

Nutrition information (per serving)

SERVES:
4
CALORIES:
158
FAT:
2.9g
SALT:
0.5g
SUGAR:
8g
5 A DAY:
2.5
Method
  1. Preheat the oven to 200°C/Fan 180°C.
  2. Place the cauliflower florets and chickpeas in a large roasting tray. Finely coat the cauliflower and chickpeas with spray oil, then sprinkle on the ground cinnamon, cumin and coriander. Toss to cover evenly.
  3. Place in the oven and roast for 25–35 minutes, mixing occasionally, until the cauliflower is tender and chickpeas are crisp and golden brown.
  4. While the cauliflower and chickpeas are roasting, prepare the dressing by adding all the dressing ingredients to a jam jar or tight-sealing container. Put the lid on and shake vigorously.
  5. Remove the cauliflower and chickpeas from the oven and allow to cool for 5 minutes. Divide the spinach leaves between 4 plates and top with cauliflower and chickpeas, then drizzle over the dressing and scatter with the pomegranate seeds and parsley.