This healthy roasted cauliflower salad makes the perfect quick lunch. An easy low-carb recipe which is also vegan and gluten-free!
Course Main Course
Cuisine Chinese, vegan
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 2
Calories 190kcal
Author Shivani Raja
Ingredients
1headCauliflower
1 tbspSunflower Oil
1/4 tspSalt
1/4 tspBlack Pepper
4-5leavesRomaine Lettuce
1/4Red Cabbage
1Carrot
1Spring Onion
1tbspRoasted Peanuts
For the Dressing:
1tbspSweet Chilli Sauce
1/2tbspSoy Sauce
1/4Limejuiced
Instructions
Remove the leaves from the cauliflower and break into 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 lime 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!