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Roasted cauliflower salad

Roasted cauliflower salad


This tasty vegan dish makes a great side salad or main

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    503kj 118kcal
  • Fat
    Med 11%
  • Saturates
    Low 6%
  • Sugar
    Low 11%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 7g


  • 1 Co-op British cauliflower
  • 1 tsp cumin
  • 1 tbsp Co-op olive oil
  • 70g Co-op rocket
  • 30g pistachios, roughly chopped
  • Handful mint, roughly chopped (optional)
  • 100g pomegranate seeds (optional)
  • Juice of 1 lemon


  1. Preheat the oven to 200ºC/fan 180ºC/Gas 6
  2. Cut the cauliflower into chunky florets and put in a roasting tray
  3. Sprinkle over the cumin and drizzle with the oil. Toss to coat, then season
  4. Roast for 30-35 mins, or until tender, then allow to cool
  5. Put the cauliflower in a bowl and toss with the rocket, pistachios, and, if using, mint and pomegranate seeds
  6. To serve, squeeze over the lemon juice and season

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