Roasted cauliflower salad

No of Serves: 3

Recipe courtesy of Stephanie Savio APD adapted from Colour of Maroc by Rob and Sophia Palmer


700g cauliflower (approx. one large head), chopped into small florets

400g tin chickpeas, drained

2 tbsp olive oil

½ red onion, finely sliced

½ bunch flat leaf parsley

½ cup roasted, unsalted almonds, roughly chopped

150g Danish feta, broken into chunks

arils from ½ a pomegranate, optional


½ tsp saffron threads

1 tbsp boiling water

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

2 tbsp currants

Nutrition Information (per serve)

Energy 3397 kJ (812 calories)
Protein 28.2g
Total Fat 57g
Carbohydrates 34g
Saturated Fat 13.3g
Sugars 18g
Dietary Fibre 18.2g
Sodium 1018mg


Once cauliflower is golden and tender, remove from the oven and place warm cauliflower and chickpea mixture in your serving bowl. Add the red onion, parsley and almonds, pour over the dressing and toss to combine. Sprinkle with feta and pomegranate (if using) and serve.
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