Roasted Cauliflower Salad

Roasted Cauliflower Salad

By Fiona Cheron

This tasty way to serve cauliflower can be eaten hot or cold and it’s great as a salad or a side dish.  You could also add some chickpeas, nuts or tofu and use it as a base for a delicious main meal?


Prep Time: 10 mins

Cook Time: 30 mins


  • 1 small or 1/2 large cauliflower
  • 2 tsp buckwheat flour
  • 1 tsp curry powder
  • 1 lemon juiced
  • 2tsp lemon zest.
  • 2 cups rocket leaves or mesclun lettuce
  • 1 tomato diced
  • 1/4 cup chopped parsley
  • 1/4 cup soy yoghurt


  1. Cut the cauliflower into bite sized florets
  2. Mix the flour with the curry powder.
  3. Place the cauliflower in a bowl and sprinkle half of the lemon juice over it and toss to mix it through.
  4. Sprinkle the flour over the cauliflower and toss to coat.
  5. Place the cauliflower on a baking tray, bake at 200c for 30 mins
  6. Remove cauliflower from oven.  If it is still too hard place a bowl over the top of it and it will steam in its own heat.
  7. Toss the cauliflower with the other salad ingredients.
  8. Mix the remaining lemon juice with the soy yoghurt and drizzle over the top.