Roasted Cajun Cauliflower Salad


Vegan
Paleo
Ketogenic
Dairy-Free
Eggs-Free

Nutrients

NutrientGramsRDA
Carbs17g6%
of which Sugars8g9%
Fats11g17%
of which Saturates1g7%
Proteins7g16%
Fibers7g29%

Nutrients Proportions

  • carbs 39%
  • sugars 19%
  • fats 26%
  • saturates 3%
  • proteins 17%
  • fibers 17%
* All data is per serving
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If you are bored with the usual lettuce and tomato salad, then this recipe is what you have been looking for.

It is prepared with crunchy cauliflower florets roasted in a spicy homemade cajun seasoning and served with shredded cabbage, wild rocket, and almond flakes. Simply delicious!

Follow our quick step-by-step recipe and in no time you'll be enjoying a healthy salad that will surely become your new favourite.

It's not only a super-tasty, but it also provides three servings of vegetables per portion, helping you to reach your 5-a-day.

Moreover, it's packed with nutrients, including antioxidants, fibres, vitamin C and K, iron and calcium to support your wellbeing.

This cajun cauliflower salad is vegan and also suitable for paleo and ketogenic diet. For more diet-based recipes check out our free Smart Search tool.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold
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

Rinse the cauliflowers and cut into small florets.

Then, transfer them to a baking tray lined with parchment paper, drizzle with extra virgin olive oil and toss until well coated.

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

Step 1 Image 1

step 2

In the meantime, peel and finely chop the onion.

Remove the tray from the oven, add the chopped onions and crushed garlic.

Season with black pepper, paprika, cayenne pepper, salt, oregano, and thyme.

Mix well until the florets are coated with the cajun seasoning.

Roast for additional 15 minutes or until the cauliflowers are cooked through.

Step 2 Image 1

step 3

While the florets cook, shred the red cabbage into strips and set aside.

In a salad bowl, lay washed and drained wild rocket and then the prepared red cabbage (1).

Top the vegetables with the roasted cauliflowers and sprinkle with toasted almond flakes (2).

Serve with a drizzle of oil according to taste. Enjoy!

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Step 3 Image 1
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Foodacious Tips

  • If you are using frozen cauliflower florets, increase the roasting time or allow to defrost thoroughly before cooking them.

  • Spinach or kale are great alternatives to wild rocket. They can also be used in combination for a more flavourful salad.

  • If you can't find roasted almond flakes, just chop regular almonds and roast in the oven at 180°C (356°F) for 5 minutes.

  • If you want to make a meal out of it, you can add tofu or shredded chicken as a source of protein.