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.
Servings: 4 as a side *
- 400 grams cauliflower (approximately 1 small cauliflower head)
- 4 tbsp olive oil
- 1 tbsp fennel seeds
- ½ tsp nutmeg (freshly grated)
- Sea salt & cracked black pepper
For the salad...
- 90 grams baby spinach leaves (3 packs tightly packed leaves)
- ¼ cup mixed seeds (I used a mix of pepitas, sunflower and linseeds)
For the dressing...
- 3 tbsps olive oil (extra virgin)
- 3 tbsps lemon juice (approximately 1 medium lemon)
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. Then break your cauliflower into medium sized florets. Wash thoroughly under cold running water, drain in a colander and pat dry with a towel.
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.
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).
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.
Place all your dressing ingredients in a glass jar and shake until emulsified.
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