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Roast cauliflower and tempeh salad

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This roasted cauliflower salad is a textural powerhouse. Nuts and seeds, herbs, greens and veggies, chewy mozzarella, fried tempeh – all that, finished with a honey-lemon vinegarette.

  • 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 tempeh, coarsely chopped
  • 1 bunch English spinach, trimmed, shredded, or 120g baby spinach leaves
  • 1 Lebanese cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 spring onions, thinly sliced
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup mint leaves
  • 100g fresh mozzarella, drained
  • 2 tbs lemon juice
  • 1 tsp honey
  • ¼ cup (50g) pepitas (pumpkin seeds), toasted
  • ¼ cup (35g) pistachios, chopped

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

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Arrange cauliflower in a single layer on tray. Spray with olive oil spray. Sprinkle with dukkah. Roast, turning occasionally, for 20-25 mins or until golden brown. Set aside to cool.
  2. Step 2

    Meanwhile, heat half the oil in a frying pan over medium-high heat. Cook the tempeh, tossing, for 5 mins or until golden all over and heated through.
  3. Step 3

    Combine spinach, cucumber, onion, spring onion, parsley and mint in a large bowl. Add cauliflower and tempeh. Toss to combine. Tear over the mozzarella.
  4. Step 4

    Combine lemon juice, honey and remaining oil in a jug. Drizzle over salad. Sprinkle with pepitas and pistachio.

Roast cauliflower and tempeh salad

Roast 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 tempeh, coarsely chopped
  • 1 bunch English spinach, trimmed, shredded, or 120g baby spinach leaves
  • 1 Lebanese cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 spring onions, thinly sliced
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup mint leaves
  • 100g fresh mozzarella, drained
  • 2 tbs lemon juice
  • 1 tsp honey
  • ¼ cup (50g) pepitas (pumpkin seeds), toasted
  • ¼ cup (35g) pistachios, chopped
    Description

    This roasted cauliflower salad is a textural powerhouse. Nuts and seeds, herbs, greens and veggies, chewy mozzarella, fried tempeh – all that, finished with a honey-lemon vinegarette.

    Method
    1. Step 1

      Preheat oven to 200°C. Line a baking tray with baking paper. Arrange cauliflower in a single layer on tray. Spray with olive oil spray. Sprinkle with dukkah. Roast, turning occasionally, for 20-25 mins or until golden brown. Set aside to cool.
    2. Step 2

      Meanwhile, heat half the oil in a frying pan over medium-high heat. Cook the tempeh, tossing, for 5 mins or until golden all over and heated through.
    3. Step 3

      Combine spinach, cucumber, onion, spring onion, parsley and mint in a large bowl. Add cauliflower and tempeh. Toss to combine. Tear over the mozzarella.
    4. Step 4

      Combine lemon juice, honey and remaining oil in a jug. Drizzle over salad. Sprinkle with pepitas and pistachio.