Roast cauliflower salad

Roast cauliflower with a mango and kiwifruit chutney served with green and red salad leaves – delicious! Double the recipe and serve half today and keep half for lunch tomorrow.

Roast cauliflower salad


Serves 4

2 cups roasted cauliflower florets (see below)
2 Tbsp mango and kiwifruit chutney
4 cups red and green salad leaves
1 spring onion, sliced




Place cauliflower in a bowl with the chutney. Mix to coat well.
Place three-quarters of the salad leaves on a serving platter.
Add the cauliflower and then the remaining salad leaves.
Top with spring onion and serve.

To roast cauliflower:
1 cauliflower, sliced into florets
2 Tbsp canola oil
pinch salt
white pepper to taste

Preheat oven to 180°C.
Place cauliflower florets in a baking dish. Drizzle over the oil and toss.
Place in preheated oven and cook for 20-25 minutes or until cauliflower starts to become golden.

Click the vegetable name below to learn more about it: