Roasted Cajun Cauliflower Salad


Allergen and Diet Summary

Vegan
Paleo
Ketogenic
Dairy-Free
Eggs-Free

Recipe Categories

Nutrients

NutrientGramsRDA
Carbs16.7g5.6%
of which Sugars8g8.8%
Fats11.1g17.1%
of which Saturates1.3g6.7%
Proteins7.3g15.8%
Fibers7.3g29.2%
* All data is per serving
Roasted Cajun Cauliflower Salad Preview

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It is not common to find something that is both incredibly healthy and tasty. Our roasted cajun cauliflower salad is the happy exception! It is prepared with crunchy cauliflower florets roasted in a spicy homemade cajun seasoning and served with shredded cabbage, wild rocket, and almond flakes.

It provides three servings of vegetables per portion, helping you to reach your 5-a-day, and it's loaded with nutrients:

  • Antioxidants

  • Tons of fibres: 30% of your recommended daily dose (RDA).

  • Lots of proteins: 16% of your RDA.

  • Low carbs but high healthy fats!

If you are on a diet, chances are you and this cauliflower salad are meant for one another. Our recipe is vegetarian, vegan, and suitable for keto and paleo diets. If you are new to this website, then just a word: It is our mission to make healthy recipes like this one. We built a discovery tool that makes it super easy to find more. Don't worry, it's free to use and always will be. Check it out!

To the salad now! Just follow our quick step-by-step recipe and in no time you'll make this your new favourite.

Ingredients

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ALLERGY ADVICE Allergens are marked 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 1.1 of Roasted Cajun Cauliflower Salad

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 2.1 of Roasted Cajun Cauliflower Salad

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!

1
Step 3.1 of Roasted Cajun Cauliflower Salad
2
Step 3.2 of Roasted Cajun Cauliflower Salad

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.