% Daily Value *
Amount Per Serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
2 tbsp extra virgin olive oil
500g cauliflower florets
1/2 tsp ground paprika
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp cracked black pepper
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp salt
60g baby spinach leaves
1 Lebanese cucumber, sliced thinly
1/2 cup grape tomatoes, halved
1 cup fresh mint leaves
1/3 cup natural yoghurt
3 tbsp lemon juice
2 tbsp tahini
2 tbsp pomegranate seeds
1 tbsp pinenuts, toasted
Salad, Vegetarian, Dinner, Cauliflower, Nut Free, Egg Free, Dairy
I created this salad with the intention of it being an exclusive Keto Ready Set GO! 8 Week Program recipe but when I saw the photos of it, I decided it was just too pretty not to share.
It's absolutely delicious and a dish I could enjoy over and over.
Have it by itself as a nourishing meat free meal, add some chicken, lamb or pan fried haloumi to bulk up the protein or take it to a BBQ. There's so much you could do with it!
For dairy free, swap the natural yoghurt for coconut yoghurt.
Preheat the oven to 200° and line a tray with baking paper.
Place the cauliflower in a bowl with oil and spices. Toss to combine.
Spread the cauliflower over the baking tray and cook for 25 minutes.
While the cauliflower is cooking, prepare the rest of the dish.
Place all dressing ingredients in a jar and shake well.
Combine the salad ingredient in a large bowl and put aside until the cauliflower is ready.
Once the cauliflower is ready, add it to the large bowl and toss to combine.
Spread the salad over a serving platter and add dollops of the dressing (this dressing is thicker than a usual dressing).
Sprinkle over pomegranate seeds and pinenuts if using them and enjoy!
Moroccan Roasted Cauliflower Salad
Free Your Meals recipe to try at home
Prep Time (Mins)
Cook Time (Mins)