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!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
For the Main Salad
- 1 large bowl greens (include a variety including mustard greens and parsley if possible)
- 2 spring onions (white and green part), thinly slice
- 2 lebanese cucumbers, chopped roughly into small chunks
For the Dressing
Ingredients
For the Main Salad
For the Dressing
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Instructions
For the Roasted Cauliflower
- Pre-heat oven to 180 degrees
- Place cauliflower florets onto baking tray
- Coat with garlic, olive oil and lemon juice and shake thoroughly on the tray
- 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
- Place greens into large bowl
- Add spring onions and cucumber and mix together
For the Dressing
- Combine all ingredients into a jar and thoroughly mix
Finally
- Once the cauliflower is cooked, add to the greens mixture and combine.
- 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!
