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!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people

Ingredients
  

For the Roasted Cauliflower

  • 1/2 cauliflower chopped into small pieces
  • 2 cloves garlic, peeled and chopped into small pieces
  • Juice of ½ freshly squeezed lemon
  • Olive oil for coating

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

  • 1/4 cup olive oil
  • 1 tablespoon rice wine vinegar
  • Juice of ½ freshly squeezed lemon
  • 2-3 cloves garlic, peeled and chopped into small pieces

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

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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