Roast Cauliflower Salad


Prep Time: 


Cook Time: 



  • 6 - 8 People


2 heads cauliflower – cut into florets

Glug of olive oil

teaspoon dried chilli flakes

Tablespoon of cumin seeds and mustard seeds - crushed

Mix of seeds – pumpkin, sunflower, sesame

Juice of 2 limes

4 scallions

Sliced Bunch of coriander - chopped

Plenty of salt and pepper to taste


Sounds dull, but this wonderfully zingy salad By Cafe Rua is far greater than it’s sum of parts and properly celebrates this delicious seasonal vegetable. Delicious served warm as part of a Mezze plate…or bulk it up by adding chickpeas, or leftover rice

Preheat oven to 200 degrees C. Put tray into oven with olive oil.Blanch the cauliflower in boiling water for 1 minute,Drain and let dry.Toss the Cauliflower in the hot oil, add the dried chilli, Seeds and crushed spices and sprinkle with salt and pepper. Remove from oven after about 20 minutes. Cauliflower shouldbe turning gold and crisping at edges. Add the lime juice, scallions and coriander and season generously.Best served immediately…..but also great from the fridge.   

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