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.

4

15m

Note: + Cooling time

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. 

 

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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

Egg-free
Gluten-free
Peanut-free
Wheat-free
Yeast-free
Vegetarian

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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.