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Roasted cauliflower and fennel salad recipe

Roasted cauliflower and fennel salad recipe

5 ratings

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

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
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    1025kj
    244kcal     12%

  • Fat

    12g 17%

  • Saturates

    2g 9%

  • Sugars

    14g 15%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 25.2g Protein 11.6g Fibre 3.9g

Method

  1. 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.
  2. 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.
  3. Stir the roasted cauliflower into the fennel mix. Divide between 4 plates and drizzle with the yogurt dressing to serve.

To make this vegan, use a non-dairy alternative to yogurt - coconut works well!

See more Salad recipes

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