Roast cauliflower salad
An easy and delicious way to treat this winter vegetable
6 as a side - -
Serves
15 mins
Prep Time
20 mins
Cook Time
Recipe author
The 5+ A Day Charitable Trust
Roasting cauliflower brings out its natural sweetness, with crispy, caramelised edges that make every bite irresistible. This healthy salad brings sweet roasted cauliflower, sweet red onion slices, and protein-packed chickpeas, all seasoned with a smoky touch of ground paprika. Freshly chopped parsley adds a burst of color and freshness, while a simple olive oil and lemon juice dressing ties everything together with a zesty finish. Whether you're looking for a healthy dinner idea or a meal prepped lunch, this easy, nutritious dish is guaranteed to impress—and it’s just as delicious the next day!
This recipe is courtesy of 5 + A Day.
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Ingredients
Salad
1 head cauliflower
chopped into florets
½ red onion
1 cup parsley
chopped
1 x 400g can chickpeas
rinsed
½ tsp ground paprika
3 Tbsp olive oil
Dressing
juice of 1 lemon
⅓ cup tahini
2 garlic cloves
minced
¼ cup olive oil
¼ tsp black pepper
Method
For the salad
1
Preheat oven to 200°C. Place cauliflower onto an oven tray
2
Place cauliflower on an oven tray. Drizzle with 2 tablespoons olive oil, and add pepper.
3
Roast the cauliflower for 20 minutes, then stir.
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4
Roast for an additional 10 minutes or until golden. Let cool.
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5
In a small bowl, mix the dressing ingredients together.
6
Heat a fry pan or skillet over medium heat and add chickpeas, 1 tablespoon olive oil, paprika and salt and pepper.
7
Stir and cook the chickpeas for 5 minutes or until slightly golden. Remove from the heat.
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8
In a large bowl or plate, combine the cauliflower, red onion, parsley, and chickpeas – mix well.
9
Drizzle with salad dressing and toss to combine.
Nutrition Information per Serving (219g)
This nutrition analysis is based on 6 serves.
Energy
1479kJ (354 kcal)
Protein
7.5g
Total Fat
30.8g
Saturated Fat
5.2g
Carbs
8.2g
Dietary Fibre
9.3g
Sodium
280mg
Iron
3.1mg
Zinc
1.6mg
Vitamin B12
0µg
