Photo of Roasted cauliflower salad by WW

Roasted cauliflower salad

11
11
7
SmartPoints® value per serving
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

Shallots

1 medium

Calorie controlled cooking spray

4 spray(s)

Ground Cumin

¼ teaspoons, level

Wholewheat Couscous, dry

40 g

Spinach

25 g

Dried cranberries

15 g

Pistachios

15 g

Parsley, fresh

1 teaspoons

Mint, Fresh

1½ teaspoons

Lemon Juice, Fresh

1 teaspoons

Alpro Plain Yogurt with Coconut

30 g

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. 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.
  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.

Notes

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.