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Rachel's paprika-roasted cauli salad recipe

Rachel's paprika-roasted cauli salad recipe

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Rachel Rumbol's spicy roasted cauliflower is the hero in this veggie summer salad. Top with creamy aioli and flaked almonds for some crunch. See method

  • Serves 4
  • 40 mins
  • 549 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 large cauliflower
  • 2 tsp smoked paprika
  • 4 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt, plus a pinch
  • 4 tbsp aïoli
  • 75g roasted salted almonds, chopped

For the salad

  • 1 fennel bulb, thinly sliced, any fronds reserved
  • 100g radishes, thinly sliced
  • 2 spring onions, sliced
  • 30g pack fresh parsley, chopped
  • 1 Little Gem lettuce
  • 2 tbsp white wine vinegar
  • 50ml extra-virgin olive oil
  • 1 tsp Dijon mustard​
  • 1 garlic clove, grated
  • fresh dill (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    48g 69%
  • Saturates

    6g 28%
  • Sugars

    9g 10%
  • Salt

    3.2g 54%

of the reference intake
Carbohydrate 12.7g Protein 11.4g Fibre 8.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the cauliflower through the middle into 8 wedges, keeping enough of the core so they hold together. Transfer to a baking tray in an even layer.
  2. Mix the paprika, oil and a pinch of salt in a bowl. Pour over the cauliflower, then toss to coat, rubbing it into the nooks. Roast for 30-35 mins until tender and lightly charred. Leave to cool for 5 mins.
  3. Meanwhile, toss together the sliced fennel, most of the radishes, spring onions, parsley, and the Little Gem leaves.
  4. Slowly whisk the vinegar and oil into the mustard until combined. Whisk in the grated garlic and 1 tsp salt, then use to dress the salad.
  5. Transfer the salad to a serving platter; top with the cauliflower and dollops of aïoli. Scatter with the almonds and the reserved radish, spring onions, parsley and dill, if using.

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