Roasted cauliflower salad
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Roasting the cauliflower brings a whole new flavour dimension to this vegan salad.
Ingredients
Cauliflower, Raw
200 g, florets
Shallots
1 medium, peeled and finely sliced
Calorie controlled cooking spray
4 spray(s)
Ground Cumin
¼ teaspoon(s), level
Wholewheat Couscous, dry
40 g
Spinach
25 g, finely sliced
Dried cranberries
15 g, roughly chopped
Pistachios
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)
Instructions
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.
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