Print Recipe
Roasted Cauliflower Salad with a Lemon and Garlic Dressing
I looked at the ingredients I had in my fridge last weekend after my weekly veggie box delivery and decided to make a big salad with all the yummy greens. The roasted cauliflower adds ‘body’ to this salad and makes it more filling so it is perfect to have a large bowl on its own. It would also be ideal as a side salad in a smaller amount. Warning though-it is very yummy and there may not be seconds left. It may also not be advisable to eat this before an important meeting as it has a very strong garlic flavour!
Instructions
For the Roasted Cauliflower
  1. Pre-heat oven to 180 degrees
  2. Place cauliflower florets onto baking tray
  3. Coat with garlic, olive oil and lemon juice and shake thoroughly on the tray
  4. Cook for about 15 minutes until cauliflower starts to colour and soften slightly. Shake the baking tray a few times during this process to ensure all cauliflower florets are coated
For the Salad
  1. Place greens into large bowl
  2. Add spring onions and cucumber and mix together
For the Dressing
  1. Combine all ingredients into a jar and thoroughly mix
Finally
  1. Once the cauliflower is cooked, add to the greens mixture and combine.
  2. Lastly add the dressing and mix all ingredients thoroughly with tongs or salad spoons
Recipe Notes

Sprinkle with dried herbs and serve immediately.

I had some salad left over the next day so I roasted up some pumpkin and added to the remaining salad with a fresh squeeze of lemon-perfect!

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