Roasted Cauliflower Salad
Another Delicious Salad to Enjoy for the Rest of Summer…
If you can’t tell, I’m having a moment with salads. They are so light and delicious, and with the weather we’re having right now, it’s exactly what I want in the evenings. There’s no way I want to be slaving over an oven. Granted, this roasted cauliflower salad requires the oven to be on. However, with very little prep, you won’t be in the kitchen for long.
I love a good veggie dish, they are so simple and easy to make. With this roasted cauliflower salad, I always make more than I need to so I can have leftovers for lunch throughout the week, as you would have seen on my Instagram Stories.
Variation-wise, I honestly would variate from the recipe, other than changing the spice level depending on your tolerance. Personally, I would go a little spicier, but my husband likes it more on the mild side. However, everything else blends perfectly together.
Roasted Cauliflower Salad.
Prepare to see this on my feed for the rest of the summer months. It’s delicious and easy to make. Perfect for my weekly lunches whilst I’m working. If you’re heading into the office, this is ideal to pack up and take with you. Ideally, I’d also take this as a dish for a picnic. Personally, I’m also going to serve this at my next alfresco dining with my girlfriends, This dish will go perfectly served with grilled chicken, along with other summer dishes.
Roasted Cauliflower Salad
Ingredients
Salad
- 1 large head of cauliflower
- 1/4 cup extra virgin olive oil
- 1 tbsp chipotle chilli powder
- 2 cloves garlic chopped
- 1/2 tsp chilli flakes
- 1 bag mixed leaf salad
- 1 cucumber
- 125 g feta cheese
- 1 avocado sliced
Dressing
- 1/4 cup extra virgin olive oil
- 1 lemon juice
- 3 tbsp honey
- 2 tbsp dijon mustard
- 2 tbsp tahini
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 200 degrees.
- In a large baking tray, combine the cauliflower, olive oil, chilli powder, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 30 minutes, until tender and lightly charred.
- Meanwhile, chop up your cucumber. Add to a bowl with the salad leaves.
- Now make the vinaigrette. Combine all ingredients in a bowl and mix until completely smooth. Taste and adjust the salt and pepper.
- Toss the roasted cauliflower in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy!
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