how to make

Roasted Cajun Cauliflower Salad

by

Health

Time

30m

Cost

Nutrients

183 kcal

Carbs 17 grams

Sugars 8 grams

Total Fats 11 grams

Saturates 1 grams

Fibers 7 grams

Proteins 7 grams

About this recipe

This healthy recipe is prepared with crunchy cauliflower florets roasted in a spicy homemade cajun seasoning and served with shredded cabbage, wild rocket, and almond flakes. It's a delicious salad that will surely become your new favourite. It's low in carbs, and packed with fibres and vitamins, and it's suitable for vegan, keto and paleo diets.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian
  • Paleo
  • Ketogenic

Contains Allergens

  • Nuts

Servings

2

swipe up for ingredients

Ingredients List

Cauliflower300 g
Extra Virgin Olive Oil1 tbsp
Onion50 g
Garlic Clove1
Black Pepper1 tsp
Paprika1 tbsp
Cayenne Pepper1 tsp
Salt to taste
Oregano1 tsp
Thyme1 tsp
Wild Rocket40 g
Red Cabbage200 g
Toasted Almond Flakes15 g

STEP 1

Cut the cauliflowers into florets and toss with olive oil in a baking tray.

Roast for 10 minutes at 180°C (356°F) or 160°C (320°F) for fan ovens.

Ingredients List

Cauliflower300 g
Extra Virgin Olive Oil1 tbsp
Onion50 g
Garlic Clove1
Black Pepper1 tsp
Paprika1 tbsp
Cayenne Pepper1 tsp
Salt to taste
Oregano1 tsp
Thyme1 tsp
Wild Rocket40 g
Red Cabbage200 g
Toasted Almond Flakes15 g

STEP 2

Remove the tray from the oven, add chopped onion and crushed garlic. Season with black pepper, paprika, cayenne pepper, salt, oregano, and thyme.

Roast for additional 15 minutes.

Ingredients List

Cauliflower300 g
Extra Virgin Olive Oil1 tbsp
Onion50 g
Garlic Clove1
Black Pepper1 tsp
Paprika1 tbsp
Cayenne Pepper1 tsp
Salt to taste
Oregano1 tsp
Thyme1 tsp
Wild Rocket40 g
Red Cabbage200 g
Toasted Almond Flakes15 g

STEP 3

In a salad bowl, lay wild rocket and shredded red cabbage.

Ingredients List

Cauliflower300 g
Extra Virgin Olive Oil1 tbsp
Onion50 g
Garlic Clove1
Black Pepper1 tsp
Paprika1 tbsp
Cayenne Pepper1 tsp
Salt to taste
Oregano1 tsp
Thyme1 tsp
Wild Rocket40 g
Red Cabbage200 g
Toasted Almond Flakes15 g

STEP 4

Top the salad with the roasted cauliflowers and toasted almond flakes.

Drizzle with olive oil before serving.

Ingredients List

Cauliflower300 g
Extra Virgin Olive Oil1 tbsp
Onion50 g
Garlic Clove1
Black Pepper1 tsp
Paprika1 tbsp
Cayenne Pepper1 tsp
Salt to taste
Oregano1 tsp
Thyme1 tsp
Wild Rocket40 g
Red Cabbage200 g
Toasted Almond Flakes15 g