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Chilli-roasted cauliflower salad with chicken

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Thanks to the addition of chicken, this wholesome roast cauliflower salad is substantial enough to be a meal. A zingy dressing adds the finishing touch. 

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, + cooling time
Chilli-roasted cauliflower salad with chicken

Ingredients

  • 1kg cauliflower, cut into florets
  • 1 bunch Dutch carrots, halved lengthways, or 200g baby carrots, peeled, quartered lengthways
  • 1 red onion, cut into thin wedges
  • 1/4 cup (60ml) chilli-flavoured olive oil
  • 500g Coles RSPCA Approved Chicken Breast Fillets
  • 400g can butter beans, rinsed, drained
  • 120g pkt Coles Australian Baby Spinach and Rocket
  • 1/3 cup (45g) unsalted hazelnuts, toasted, chopped
  • 1/3 cup (80ml) lime juice
  • 2 tsp finely grated ginger

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the cauliflower, carrot and onion in a large roasting pan. Drizzle with oil and toss to coat. Roast for 30 mins or until vegetables are golden and tender. Set aside to cool slightly.

  2. Step 2

    Meanwhile, place the chicken in a saucepan. Pour over enough water to cover completely. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 15 mins or until chicken is cooked through. Transfer to a plate and set aside to cool. Coarsely shred chicken. 

  3. Step 3

    Add the beans, chicken and spinach and rocket to the cauliflower mixture. Toss to combine. Arrange cauliflower mixture on a serving platter. Sprinkle with hazelnut. Whisk the lime juice and ginger in a jug. Drizzle over the salad. Season with pepper to serve. 

Recipe tip

Reserve any leftover ginger to add extra flavour to drinks such as herbal teas. Cover in plastic wrap or store in a sealable bag in the freezer for up to 3 months

Chilli-roasted cauliflower salad with chicken

Chilli-roasted cauliflower salad with chicken
  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 1kg cauliflower, cut into florets
  • 1 bunch Dutch carrots, halved lengthways, or 200g baby carrots, peeled, quartered lengthways
  • 1 red onion, cut into thin wedges
  • 1/4 cup (60ml) chilli-flavoured olive oil
  • 500g Coles RSPCA Approved Chicken Breast Fillets
  • 400g can butter beans, rinsed, drained
  • 120g pkt Coles Australian Baby Spinach and Rocket
  • 1/3 cup (45g) unsalted hazelnuts, toasted, chopped
  • 1/3 cup (80ml) lime juice
  • 2 tsp finely grated ginger
    Description

    Thanks to the addition of chicken, this wholesome roast cauliflower salad is substantial enough to be a meal. A zingy dressing adds the finishing touch. 

    Method
    1. Step 1

      Preheat oven to 200°C. Place the cauliflower, carrot and onion in a large roasting pan. Drizzle with oil and toss to coat. Roast for 30 mins or until vegetables are golden and tender. Set aside to cool slightly.

    2. Step 2

      Meanwhile, place the chicken in a saucepan. Pour over enough water to cover completely. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 15 mins or until chicken is cooked through. Transfer to a plate and set aside to cool. Coarsely shred chicken. 

    3. Step 3

      Add the beans, chicken and spinach and rocket to the cauliflower mixture. Toss to combine. Arrange cauliflower mixture on a serving platter. Sprinkle with hazelnut. Whisk the lime juice and ginger in a jug. Drizzle over the salad. Season with pepper to serve.