Roasted Cauliflower Salad

Cauliflower is having a revival, and boy did it need it. I don’t think there is anything worse than being served boiled cauliflower? Possibly boiled cabbage, it’s a close call. As much as I am enjoying cauliflowers increasing popularity there are places where I will draw the line. These include using it in baking of any kind, adding it to breakfast oats and making into cauliflower “pizza”. I’m all about making healthier options but the cauliflower pizza thing is just nonsense, just go have an actual pizza and enjoy it. Anyway enough of what I don’t like and onto what I do like. Roasted Cauliflower.


Seasoning and roasting the cauliflower just takes it to next level deliciousness. You could of course just have the cauliflower roasted as it is but I like to make it into a salad, if anything just so that I can have leftovers. There’s nothing too overly fancy here. If you can’t get your hands on a decent pomegranate use raisins or chopped dried apricots, something sweet to contrast the savouriness of the cauliflower. I wouldn’t have this as a stand alone salad but served out with a few other favourites to make a salad lovers buffet heaven.

Roasted Cauliflower Salad


800g Cauliflower (approximately 2 x heads), cut into bite size florets.

2 tablespoons of Olive Oil

1 Garlic Clove, crushed

1 teaspoon of Turmeric

½ teaspoon of Cumin Seeds

¼ teaspoon of Sea Salt

¼ cup Pomegranate Seeds

2 tablespoons of Lemon Juice

2 tablespoons of Parsley, chopped

1 Tablespoon of Mint, chopped

¼ Cup of Flaked Almonds


  • Preheat the oven 200 ℃
  • Place the cauliflower florets into a large baking sheet.
  • In a bowl mix the oil, garlic, turmeric cumin seeds and salt together. The pour this mixture over the cauliflower. Get your hands in there and give everything a good mix until all the florets are coated with the golden dressing.
  • Place the cauliflower in the oven for 20-30 minutes, tossing halfway through the cooking,  until it is golden and cooked through.
  • Once ready remove from the oven and allow to cool.
  • While the cauliflower is cooling toast the almonds. I do this by putting them in a  frying pan over low flame, stirring every couple of minute until they become lightly golden around the edges.
  • Once cooled tip the cauliflower into a mixing bowl adding in the remainder of the ingredients. Give everything a good mix until everything is mixed through evenly.
  • Place onto a serving dish, sprinkle with a bit more parsley and tuck in.

I like to eat this at room temperature though sometimes I’ll admit I haven’t the patience. As always I would love to know if you make this and of course welcome any feedback!


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