Roasted Cauliflower Salad
Roasted Cauliflower Salad
Leftover roasted cauliflower adds a delicious, hearty touch to this salad with green leaves and fresh herbs. Chickpeas and almonds add a boost in protein and fibre, making this a satisfying and wholesome salad.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- Leftover cauliflower florets from Whole Roasted Cauliflower recipe
- 3 large handfuls of rocket or leafy greens
- 1 Lebanese cucumber, sliced
- Handful fresh herbs (mint, parsley, basil), roughly chopped
- 1 large avocado, sliced
- Handful of crumbled feta, goat’s cheese, or pan-fried haloumi
- Handful almond flakes
- 400g tin chickpeas, rinsed and drained
- 1 tbsp extra-virgin olive oil
- 1⁄2 tsp sweet paprika
- 1⁄4 tsp garlic powder
- 1⁄8 tsp cayenne
- Pinch salt & pepper
Method
- Toss the chickpeas with oil, spices and seasoning until evenly coated. Pan-fry until golden and crispy, then set aside to cool.
- Arrange the cauliflower, greens, cucumber and fresh herbs on a serving dish. Top with avocado, feta, almond flakes and the spiced chickpeas.
- Finish with a drizzle of leftover lemon tahini dressing before serving.
- Tip: Add a little raw honey or pure maple syrup to your dressing for a touch of natural sweetness.
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