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Roasted Cauliflower Salad

This has to be one of my favourite salads. It’s super quick to put together and goes great with a number of different meats.

I like to serve this with some lamb meatballs or some grilled lamb cutlets.

A quick tip: When I make the dressing for this salad I’ll make double and keep a supply in the fridge for next time.

I’ll also roast a whole tray of flaked almonds, I won’t use them all for this salad but they are nice to have in the cupboard, and add a bit of crunch to other salads. They’ll keep in a sealed jar or container for up to 2 months.

Happy sprouting, baking and cooking!

x Danielle

Roasted Cauliflower Salad


1/2 head of cauliflower, slice into rough chunks
1 red onion, roughly sliced
3 tablespoons of olive oil
1/2 teaspoon of salt
1 teaspoon of cumin seeds
3 cups of rocket
1/2 cup of toasted flaked almonds
handful of washed and chopped coriander
100g feta cheese (optional)

For the dressing:
juice of 1 lemon
1/4 cup of olive oil
1 tablespoon of honey
1 tablespoon of tahini
1/2 teaspoon of ground cumin


Preheat the oven to 200 degrees.

Place the chopped cauliflower and sliced red onion into a roasting tray.

Sprinkle with salt, cumin seeds and drizzle with olive oil.

Pop in the oven for 15-20 minutes until the edges of the cauliflower have gone a dark brown.

Make sure you don’t over crowd the roasting tray because the cauliflower will steam instead of roast and it will go soggy.

Use 2 roasting trays if you have a particular large cauliflower.

On a large flat platter scatter the rocket leaves, top with roasted cauliflower and onion mixture.

Sprinkle over the chopped coriander, flaked almonds and feta cheese.

To make the dressing combine all the above ingredients into a jar or container, pop the lid on and give it all a good shake, then pour over the salad.

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