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Roasted cauliflower and orange salad

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Filled with roasted cauliflower and orange, this salad is the ultimate mix of sweet and savoury. Switch up dinnertime this week and try out this dish this week.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Roasted cauliflower and orange salad


  • 1 cauliflower, cut into florets
  • 200g punnet Perino grape tomatoes, halved lengthways
  • Olive oil spray
  • 2 Navel oranges
  • 120g pkt spinach and red beetroot leaves
  • 1 tbs white wine vinegar
  • 2 tbs extra virgin olive oil
  • 1 tsp cumin seeds
  • White sourdough loaf, to serve

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 220°C. Line a large baking tray with baking paper.
  2. Step 2

    Place cauliflower and tomato on prepared tray. Spray with oil and Season. Bake for 15 mins or until cauliflower is lightly browned.
  3. Step 3

    Meanwhile, using a small sharp knife, cut away peel and white pith from oranges. Holding oranges over a bowl to catch any juice, cut between the membranes to release segments.
  4. Step 4

    Place cauliflower, tomato, orange segments and salad mix in a large bowl. Combine any reserved orange juice, vinegar, oil and cumin seeds in a small bowl. Season. Add dressing to salad and toss to combine. Serve with bread.