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Roast cauliflower, broccoli and grain salad

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This Roast cauliflower, broccoli and grain salad is full of goodies, and makes for a tasty meat-free meal option that's sure to be a hit.

  • Serves8
  • Cook time25 minutes
  • Prep time15 minutes
Roast cauliflower, broccoli and grain salad


  • ½ cup (100g) Coles Hulled Millet
  • 1 large head broccoli, cut into florets
  • 1 small cauliflower, cut into florets, tender leaves reserved (optional)
  • 4 garlic cloves, unpeeled
  • ½ cup (125ml) olive oil
  • ½ cup (125ml) lemon juice
  • 2 tbs pepitas (pumpkin seeds), toasted
  • 2 tbs currants
  • 2 tbs pine nuts, toasted
  • ½ cup mint leaves

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 200°C. Cook millet in a small saucepan of boiling salted water for 10-15 mins or until tender. Rinse under cold water. Drain well.
  2. Step 2

    Meanwhile, line a baking tray with baking paper. Place broccoli, cauliflower and garlic on the tray. Drizzle with half the oil. Bake for 20-25 mins or until tender and golden.
  3. Step 3

    Remove flesh from garlic, discarding skins. Use a fork to mash the garlic in a small bowl until smooth. Stir in lemon juice and remaining oil.
  4. Step 4

    Arrange millet on a serving platter. Top with vegetables and reserved cauliflower leaves, if desired. Drizzle with dressing. Top with pepitas, currants, pine nuts and mint.