Photo of Roasted cauliflower salad by WW

Roasted cauliflower salad

Points® value
Total Time
30 min
10 min
20 min
Roasting the cauliflower brings a whole new flavour dimension to this vegan salad.


Cauliflower, Raw

200 g, florets


1 medium, peeled and finely sliced

Calorie controlled cooking spray

4 spray(s)

Ground Cumin

¼ teaspoon(s), level

Wholewheat Couscous, dry

40 g


25 g, finely sliced

Dried cranberries

15 g, roughly chopped


15 g, roughly chopped

Parsley, fresh

1 teaspoon(s), roughly chopped

Mint, Fresh

1½ teaspoon(s), roughly chopped

Plain soya yogurt with coconut

30 g

Lemon Juice, Fresh

1 teaspoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Roughly grate 1 large cauliflower floret (about 25g) and set aside. Halve the remaining cauliflower florets, or quarter if very large, and put onto a small nonstick baking tray with the shallot. Mist with cooking spray, sprinkle over the cumin and season well. Toss to combine and roast for 20 minutes, or until tender and golden.
  2. Meanwhile, put the couscous in a heatproof bowl and pour over 75ml boiling water from the kettle. Cover with clingfilm and set aside for 10 minutes until all the liquid has been absorbed and the couscous is tender. Fluff up the grains with a fork and add the grated cauliflower, spinach, cranberries, pistachios, parsley and half of the mint. Stir to combine and transfer to a serving plate.
  3. Top with the roasted cauliflower and shallot and scatter over the remaining mint. Combine the yogurt alternative with the lemon juice, then spoon over the salad to serve.


If you have any leaves from the outside of the cauliflower, these can be roasted alongside the florets to give an extra texture to the salad.