Brittany Ireland 📍 Foodie Life in Australia

Roasted Cauliflower Raspberry Salad

Name: Roasted Cauliflower Raspberry Salad
Cook time: 20 min
Ingredients: 0.25 cup Light tasting olive oil; 1 Lemon juice (juice of 1 lemon); 3 Tblsp Honey; 2 Tblsp Dijon mustard; 2 Tblsp Tahini; 2 Tblsp Apple Cider vinegar; 1 head Cauliflower (cut into florets); 1 can Chickpeas (drained and rinsed); 1 tsp Garlic powder; 1 tsp Paprika; 1 tsp Oregano; 1 tsp Salt; 1 tsp Pepper; 2 Tblsp Olive oil; 6 cups Mixed Greens; 2 Cucumbers; 0.25 cup Fresh Herbs (such as parsley, basil or dill); 3 Green onions (sliced thinly); Goat Cheese (Meredith dairy marinated goat cheese); 1 Avocado (sliced); 1 punnet Raspberries; 2 Tblsp Pepitas

A beautiful salad recipe that combines roasted cauliflower with fresh raspberries and a creamy honey mustard vinaigrette.

Cook time20 minutes

Ingredients

Vinaigrette Ingredients

Salad Ingredients

Directions

1
Preheat oven to 200 fan forced.
2
On a large baking tray add baking paper. Add cauliflower, chickpeas, olive oil, spices and toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until the cauliflower has a nice little char and browning to it.
3
In a large salad bowl combine the mixed greens, cucumbers, herbs and shallots.
4
Make the vinaigrette by adding all the dressing ingredients into a jar and stirring or shaking well. Taste and adjust with salt and pepper.
5
Toss the roasted cauliflower and chickpeas into the salad. Add the vinaigrette a little at a time and toss to coat then taste and adjust adding more if needed.
6
Top the salad with the avocado, goat cheese, raspberries and Pepitas.

Notes

Serve with grilled chicken on the BBQ.

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