I had half a cauliflower left over from a comfort food cauliflower cheese earlier in the week. And clearly we can’t waste anything in these strange times. This is great as a side salad or just as a light and tasty lunch.
Ingredients for our Roasted Cauliflower Salad
- Half a large cauliflower
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground ginger
- ½ tsp chilli flakes
- 1 red pepper
- 1 tbsp olive oil
- 100g natural yoghurt
- 1 small garlic clove
- 1 tsp lemon juice
- Salt and pepper
Preheat oven to 220°C. Line a roasting tin with baking parchment or a silicone liner.
Cut the cauliflower into florets.
Mix the olive oil and spices in a bowl, then add the cauliflower and mix well to coat with the spicy oil.
Roast the cauliflower for about 12 minutes.
Once you have the cauliflower in the oven, cut the pepper into medium strips. Heat the olive oil in a small saucepan and add the red pepper. Cook on a medium heat for about 10 minutes. When the pepper is cooled down, chop the pieces finely.
Crush the garlic clove and place in a small bowl with the yoghurt and lemon juice. Add the pepper when it is cooled and season the dressing to taste.
Serve the cauliflower with a little dressing.
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