Asian-Style Roasted Cauliflower Salad
This healthy roasted cauliflower salad makes the perfect quick lunch. An easy low-carb recipe which is also vegan and gluten-free!
Servings 2
Calories 291kcal
Ingredients
- 1 head Cauliflower
- 1 tbsp Sunflower Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 4-5 leaves Romaine Lettuce
- 1/4 Red Cabbage
- 1 Carrot
- 1 Spring Onion
- 1 tbsp Roasted Peanuts
For the Dressing:
- 1 tbsp Sweet Chilli Sauce
- 1/2 tbsp Soy Sauce
- 1/4 Lime juiced
Instructions
- Begin by removing the leaves from the cauliflower. Break the cauliflower into medium florets about 1.5-2” in size.
- Add the cauliflower pieces to a baking tray along with the sunflower oil, salt and pepper. Bake for 25 minutes at 200°C/ 400°F.
- Meanwhile, prepare the rest of the vegetables by slicing the romaine into chunky pieces, grating the carrot and roughly chopping the red cabbage. Add the vegetables to a large serving bowl.
- Chop the spring onion into small rounds, and roughly chop the roasted peanuts. set aside to garnish the salad later.
- Halfway through cooking the cauliflower, remove from the oven and rotate the cauliflower pieces to ensure even cooking.
- Prepare the dressing by mixing together the sweet chilli sauce, soy sauce and like juice in a small bowl. Set aside.
- Remove the cauliflower from the oven - it should be golden and slightly charred. Add the cauliflower to the serving bowl.
- Pour on the dressing, toss to combine, then garnish with the spring onions and chopped peanuts. Enjoy!
Notes
- Feel free to substitute any of the vegetables for whatever is in season or available to you.
- This salad is best enjoyed fresh, but can be stored in an airtight container in the fridge for 1 day.
- If you are preparing this salad ahead of time, store the dressing separately to ensure the veggies stay crisp!