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Roasted cauliflower salad

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With just 5 minutes prep, this Roasted cauliflower salad is the perfect dish for entertaining, and makes for a flavourful side.

  • Serves6
  • Cook time30 minutes
  • Prep time5 minutes, + 5 mins cooling time
Roasted cauliflower salad

Ingredients

  • 1 large cauliflower, cut into florets
  • 2 tbs currants
  • 1 cup (280g) Greek-style yoghurt
  • 1 tbs tahini
  • 1 bunch mint, leaves picked

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 the cauliflower on the lined tray and spray with olive oil spray. Season. Roast, turning occasionally, for 25 mins or until golden brown and tender. Sprinkle over the currants and roast for 5 mins or until currants are plump. Set aside for 5 mins to cool slightly.

  2. Step 2

    Meanwhile, combine the yoghurt and tahini in a small bowl. Season.

  3. Step 3

    Spread the yoghurt mixture evenly over the base of a serving platter. Top with the cauliflower mixture and mint to serve.