Skip to main content

Roast cauliflower and blue cheese salad

Skip to IngredientsSkip to Method
  • High in protein
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Roast cauliflower, creamy blue cheese and crispy pancetta make up this mouth-watering side salad. It’s a must-try.

  • Serves6
  • Cook time30 minutes
  • Prep time15 minutes
Roast cauliflower with blue cheese salad and greens


  • 1 medium cauliflower, cut into florets
  • 3 tsp balsamic vinegar
  • 100g pancetta
  • 60g pkt Coles Australian Baby Rocket
  • 120g soft blue cheese, crumbled
  • 1 tbs baby capers, drained
  • 1 tbs pepitas (pumpkin seeds), toasted
  • 1 tbs sunflower seeds, toasted
  • 1 tsp sesame seeds, toasted

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.


  1. Step 1

    Preheat oven to 180°C. Line 3 baking trays with baking paper. Arrange the cauliflower over 2 lined trays. Spray with olive oil spray. Drizzle with the vinegar. Season. Bake for 25-30 mins or until light golden and tender.
  2. Step 2

    Meanwhile, place the pancetta on the remaining lined tray. Bake for 5-10 mins or until crisp and golden. Set aside to cool. Break into small pieces.
  3. Step 3

    Arrange the rocket and cauliflower on a serving platter. Sprinkle with the blue cheese. Top with the pancetta, capers, pepitas, sunflower seeds and sesame seeds. Season. Serve warm or at room temperature.

Nutrition Information


Energy: 666kJ/159 Cals (8%)

Protein: 12g (24%)

Fat: 11g (16%)

Sat fat: 6g (25%)

Carb: 2g (1%)

Sugar: 2g (2%)

Fibre: 2g (7%)

Sodium: 715mg (36%)