- Healthier living
- Vegetarian
- Wheat free
- Peanut free
- Gluten free
- Egg free
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
Packed with nutrients and sprinkled with crunchy pistachios, this roasted cauliflower and tempeh salad makes for a delicious lunch or dinner.
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + Cooling time
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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Nutrition Information
Per Serve
Energy: 1713kJ/283 Cals (14%)
Protein: 28g (56%)
Fat: 30g (43%)
Sat fat: 5g (4%)
Carb: 11g (3%)
Sugar: 8g (8%)
Fibre: 16g (53%)
Sodium: 228mg (4%)
Roasted cauliflower and tempeh salad
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + Cooling time
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
Description
Packed with nutrients and sprinkled with crunchy pistachios, this roasted cauliflower and tempeh salad makes for a delicious lunch or dinner.
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.