Roasted cauliflower and tempeh salad
Packed with nutrients and sprinkled with crunchy pistachios, this roasted cauliflower and tempeh salad makes for a delicious lunch or dinner.
This roasted cauliflower and tempeh salad recipe was created in partnership with the Heart Foundation. Start by preheating the oven to 200 degrees Celsius. Then grease and line a baking tray with baking paper. Arrange the cauliflower in a single layer on the tray and spray with olive oil spray. Sprinkle with the dukkah.
Pop in the oven and roast turning halfway through cooking for 20 to 25 minutes or until golden brown. Set aside to cool. While the cauliflower is cooking, coarsely chop the tempeh, heat half the oil in a nonstick frying pan over medium heat and then cook the tempeh, tossing for 5 minutes or until golden all over and heated through. Transfer to a plate.
Next, wash and drain the spinach. Then shred the spinach with a sharp knife. Add the spinach, cucumber, onion, spring onion, parsley and mint to a large bowl. Toss to combine. Add the tempeh and cauliflower and toss to combine. Transfer the salad to a serving dish. Tear the mozzarella and arrange over the salad.
Combine the lemon juice, honey and remaining oil in a small bowl and whisk until well combined. Drizzle over the salad. To finish, sprinkle the salad with pepitas and chopped pistachios, and season with pepper. This heart-healthy salad is loaded with veggies and fresh flavours.
Serves
4
Prep
15m
Note: + Cooling time
Cooking
25m
Ingredients
- 500g head cauliflower, cut into florets
- 2 tsp pistachio dukkah
- 1 tbs olive oil
- 300g pkt Coles Nature’s Kitchen Tempeh, coarsely chopped
- 1 bunch English spinach, washed, trimmed, shredded
- 1 medium Lebanese cucumber, thinly sliced crossways
- 1 small red onion, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/4 cup mint leaves
- 100g fresh mozzarella, drained, torn
- 2 tbs lemon juice
- 1 tsp honey
- 1/4 cup (50g) pepitas (pumpkin seeds), toasted
- 1/4 cup (35g) pistachios, coarsely chopped
Method
STEP 1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower in a single layer on the tray. Spray with olive oil spray. Sprinkle with dukkah. Roast, turning occasionally, for 20-25 mins or until golden brown. Set aside to cool.
STEP 2
Meanwhile, heat half the oil in a non-stick frying pan over medium-high heat. Cook the tempeh, tossing, for 5 mins or until golden all over and heated through.
STEP 3
Combine the spinach, cucumber, onion, spring onion, parsley and mint in a large bowl. Add the cauliflower and tempeh and toss to combine. Top with mozzarella.
STEP 4
Whisk the lemon juice, honey and remaining oil in a small bowl until combined. Drizzle over the salad. Sprinkle with pepitas and pistachio. Season with pepper to serve.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.
Nutritional information
Energy 1713kJ/283 cals (14%) Protein 28g (56%) Fat 25g (23%) Sat Fat 5g (4%) Sodium 228mg (4%) Carbs 11 (3%) Sugar 8g (8%) Dietary Fibre 16g (53%)
Dietary information
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