Cauliflower Salad

This roasted cauliflower and chickpea salad is golden, crunchy, and bursting with flavour; tender, caramelised florets, lightly crisp chickpeas, and pops of salty feta and sweet currants. Fibre-packed cauliflower and chickpeas keep your gut happy, spinach adds a fresh punch and the goodness of greens, and a drizzle of olive oil plus a squeeze of lemon ties it all together.

It’s endlessly versatile: swap in other roasted veggies, sprinkle with nuts or seeds, or swirl through a bit of tahini for a creamy, gut-loving twist. Even better, it’s a meal-prep superstar… make yourself a big batch, store in the fridge, and you’ve got a colourful, nutrient-packed side or light meal ready to go all week.

Cauliflower Salad

9+ Plants

1 head cauliflower, cut or broken into florets

1 can chickpeas, drained and rinsed

1/2 cup hummus

1 tbsp baby capers, drained

1 tbsp olive oil

Salt and pepper

To serve:

2 handfuls baby spinach

1 tbsp currants

1/2 cup Persian feta

2 tbsp olive oil

1 tbsp lemon juice

Instructions

1. Pop oven onto 200C (fan 180C) and line a baking tray with baking paper.

2. Place the cauliflower florets and chickpeas on the tray. Drizzle with 1 tablespoon olive oil and hummus, sprinkle over the capers, season well with salt and pepper, and toss to coat.

3. Roast for 25–30 minutes, mixing halfway, until the cauliflower is golden and tender and the chickpeas are lightly crisp.

4. Remove from the over and toss through the spinach, currants and feta. Drizzle with olive oil and lemon juice, season with salt and pepper to taste. Toss well to combine.

Add more plants:

• Swap or combine veggies to be roasted with or instead of the cauliflower - broccoli, beetroot, sweet potato, potato, pumpkin, parsnip and carrots are great.

• The spinach can be swapped for and leafy green - rocket, beet leaves, thinly shredded kale or cavolo nero, silverbeet, swiss chard, etc.

• Add in some nuts and seeds to serve - pumpkin seeds, sunflower seeds, slivered almonds, pistachios, etc.

• Pomegranate arias add gorgeous colour, flavour and nutrients to the salad and are a great addition if you’re entertaining.

Notes:

• You can toast the chickpeas along with the cauliflower, or and them into the roasted cauli to serve, depending on the texture you like.

• If you’d like to and some more protein for a more robust meal, grilled halloumi, chicken, firm white fish, or tofu work well.

• Tastes great with a yoghurt and tahini dressing, or more fresh (as in, not cooked) hummus.