Roasted cauliflower and fennel salad recipe
A seasonal salad that's easy to make and packed full of flavour. Spice it up with rocket and curry-roasted cauliflower, then scatter with sultanas to serve.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 244 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 cauliflower, broken into florets and leaves retained
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 tbsp olive oil
- 40g skin-on almonds, roughly chopped
- 1 fennel, trimmed and thinly sliced
- 400g tin chickpeas, drained and rinsed
- 60g rocket
- 40g sultanas
- 75g natural yogurt
- ½ lemon, juiced
- ½ garlic clove, crushed
Each serving contains
- Energy
- 1025kJ 244.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 14g
of the Reference intake
Carbohydrate 25.2gProtein 11.6gFibre 3.9g
Method
- Preheat the oven to gas 6, 220°C, fan 200°C. Put the cauliflower florets and leaves on a large baking tray and sprinkle over the cumin, coriander and turmeric, then drizzle with olive oil and season lightly. Roast for 25 mins, adding the almonds for the final 7 mins of cooking time.
- Meanwhile, put the fennel, chickpeas, rocket, sultanas and almonds in a large mixing bowl; set aside. Mix the yogurt, lemon juice and garlic in a small bowl and season lightly.
- Stir the roasted cauliflower into the fennel mix. Divide between 4 plates and drizzle with the yogurt dressing to serve.
- Tip: To make this vegan, use a non-dairy alternative to yogurt - coconut works well!
- See more Salad recipes
