Full of flavour and so easy to make, this spiced roast cauliflower salad is a great addition to any lunch or dinner menu.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the cauliflower or broccoli, oil and seasoning in a large bowl. Arrange in a single layer on lined tray. Roast, turning occasionally, for 30 mins or until the cauliflower or broccoli is golden brown and tender. Set aside to cool slightly.
Add the chickpeas, lentils or beans, cucumbers or carrots and mixed herbs to the cauliflower mixture on the tray and toss to combine. Transfer to a serving platter.
Whisk the yoghurt, tahini or nut butter and lemon or lime juice in a small bowl. Season. Drizzle over the cauliflower or broccoli mixture on the platter and sprinkle with lemon or lime zest and chopped nuts.
Energy: 912kJ/218 Cals (10%)
Protein: 8g (16%)
Fat: 12g (17%)
Sat fat: 2g (8%)
Carb: 16g (5%)
Sugar: 9g (10%)
Fibre: 6g (20%)
Sodium: 244mg (12%)