Roasted cauliflower salad

Recipe from: 14 July 2014
recipes salad cauliflower

Ingredients 16
Servings 1
Minutes 00:00


Serving Change
  • 1
    head cauliflower, broken into florets and florets thickly sliced
  • 2
    garlic, skin on
  • 1/2
    dried chilli flakes
  • 1/2
    dried cumin
  • olive oil
  • 80
    fresh or frozen peas
  • 80
    fine green beans
  • 150
    streaky bacon, sliced in small pieces
  • 1
    round disk feta cheese, cubed
  • 100
    baby spinach
  • Dressing:
  • 5
    olive oil
  • 2
    lemon juice
  • handful
    chopped parsley
  • 1/2
    red onion, peeled and quartered
  • salt and black pepper to taste


For the salad:

Preheat the oven to 200°C

Place the cauliflower on a baking tray.

Sprinkle with the cumin and chilli and drizzle with a bit of olive oil.

Roast for 30 minutes until the cauliflower has browned.

Remove the garlic and use for the dressing.

While the cauliflower roasts bring some salted water to the boil in a small saucepan.

Add the peas and beans and boil for 2 minutes.

Drain the vegetable and plunge into a bowl of ice water for a few minutes to refresh them.

Remove from the water and set aside.

Fry the bacon over a medium heat until crispy.

Assemble the salad by placing the baby spinach on a platter.

Top with the cauliflower, peas and beans.

Sprinkle with the bacon and feta.

For the dressing:

Make the dressing by putting all the ingredients and the roasted cloves of garlic in a food processer and blitz until a smooth paste.

Spoon the dressing over the salad and serve.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.


Read more on: cauliflower  |  salad  |  recipes

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