Roast Cauliflower Salad
This roast cauliflower salad has fragrant fennel seeds which reminded me of sipping iced ouzo by the ocean, a winter salad that will take you to paradise.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: Greek Inspired
Keyword: Intermediate
Difficulty: Capable Cooks
Diet: dairy free, Gluten free, Keto, Low Carb, Paleo, Vegan, Vegetarian,, Whole30
Servings: 4 as a side *
Calories: 298kcal
For roasting...
- 1 small cauliflower head (approximately 400 grams / 14 ounces)
- 4 tablespoons olive oil
- 1 tablespoon fennel seeds
- ½ teaspoon nutmeg, freshly grated
- Sea salt & cracked black pepper
For the salad...
- 90 grams baby spinach leaves, tightly packed (approximately 90 grams / 3.2 ounces)
- ¼ cup mixed seeds (I used a mix of pepitas, sunflower and linseeds)
For the dressing...
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
To roast your cauliflower...
Preheat your oven to 260°C (500°F). Line a baking tray with baking paper.
Cut off the stems and leaves of your cauliflower and discard or freeze to use in soups, stews or stocks. Then break your cauliflower into medium sized florets. Wash thoroughly under cold running water, drain in a colander and pat dry with a towel.
1 small cauliflower head
Place your cauliflower, olive oil, fennel seeds and nutmeg on your baking tray then toss well until the cauliflower is well coated with the oil and spices. Place in the middle section of your oven and roast until golden but still slightly firm (approximately 20 minutes) and allow to cool for 10 minutes when done.
1 small cauliflower head, 4 tablespoons olive oil, 1 tablespoon fennel seeds, ½ teaspoon nutmeg, freshly grated, Sea salt & cracked black pepper
Place your mixed seeds on a tray and roast until golden, taking the tray out and shaking it intermittently so they brown all over (approximately 10- 15 minutes).
¼ cup mixed seeds
To make your salad...
Wash your baby spinach leaves under cold running water then spin dry in a salad spinner. Transfer to a mixing bowl.
90 grams baby spinach leaves, tightly packed
Place all your dressing ingredients in a glass jar and shake until emulsified.
3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, freshly squeezed
Add your cooled cauliflower, toasted seeds to your mixing bowl with the baby spinach, season with salt and pepper, toss well until combined. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl or salad platter and serve.
Calories: 298kcal | Carbohydrates: 9g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Sodium: 69mg | Potassium: 520mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2110IU | Vitamin C: 59mg | Calcium: 66mg | Iron: 2mg