Roasted cauliflower with orange dressing recipe
Add a zesty twist to your roast dinner with this easy roasted cauliflower recipe with orange juice dressing. It's a great roast side dish for the whole family, and is totally vegan, gluten- and dairy-free. Add a little kick of chilli and cumin before roasting and finish with orange zest, parsley and almonds.
See method- Serves 4 as a side
- 15 mins to prepare and 15 mins to cook
- 165 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 large cauliflower, cut into large florets, smaller leaves reserved
- 3 tbsp extra-virgin olive oil
- 1 tsp cumin seeds
- ¼ tsp crushed chillies
- ½ orange, zested and juiced
- 1 small garlic clove, finely grated
- 5g fresh flat-leaf parsley, chopped
- 1 tbsp toasted flaked almonds
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Shop ingredientsEach serving contains
- Energy
- 690kJ 165.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 11.2gProtein 6.4gFibre 4.5g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Bring a large pan of water to the boil and simmer the cauliflower florets for 1 min, then drain well and set aside to cool for 5 mins.
- Toss the florets and the leaves in a bowl with 1½ tbsp oil, the cumin seeds and chillies. Season and spread out in a roasting tin. Roast for 15-20 mins, turning halfway, until tender and golden in places.
- Meanwhile, mix the orange juice with the remaining oil and the garlic, then season.
- To serve, spoon the dressing over the roasted florets and leaves, then scatter with the orange zest, parsley and almonds.
- Tip: Blanching the cauliflower helps it cook evenly, but you can just roast it for 25 mins until the stems are tender.
- See more Sunday roast recipes
