Roasted Cauliflower Salad

March 28, 2015

Roasted Cauliflower Salad

Cauliflower is now trendier than kale. I am kind of pleased by this. Much as I like kale, I won’t miss that awful ‘cabbagey’ smell you get with cooked kale. I feel like every restaurant I walked into last year smelled of kale. It’s kind of how I imagined Ireland smelled in the 1940’s, when all they had was kale and potatoes as vegetables.  Recently though cauliflower has been springing up a lot more on restaurant menus and I wanted to try some cauliflower recipes at home. This salad is a simple combination of roasted cauliflower and onions mixed with grainy mustard, shavings of Manchego cheese, and salad leaves. Cauliflower can be a relatively bland tasting veggie, so roasting is a great way to bring out the flavor. The roasted onions, garlic and mustard add a nice kick. This salad works as a side dish or as a healthy lunch. Long live the reign of cauliflower as king of the trendy vegetables, I say!

Roasted Cauliflower Salad

Serves 2


  • 1/2 head of cauliflower, broken into florets
  • 1 medium onion, peeled and sliced
  • 4 cloves of garlic, in their skin
  • 2 tablespoons of olive oil
  • salt and pepper
  • 30g of Manchego Cheese in shavings
  • 1 tablespoon of grain mustard
  • 1 heaped teaspoon of chopped flat leaf parsley
  • 1 small  bowl of salad leaves
  • 1/2 tablespoon of olive oil, for drizzling


  1. Preheat the oven to 200 C/400F
  2. Line a large baking tray with parchment paper.
  3. Put the cauliflower florets, sliced onions and garlic on the tray.
  4. Pour the olive oil over the vegetables and season with salt and pepper.
  5. Roast for 35 -40 minutes, or until cooked and golden brown.
  6. Once they are cooked, remove and  discard the skin from the roast garlic and smash with a fork.
  7. Add the Manchego cheese, mustard, and parsley. Mix together.
  8. Taste and season with salt and pepper.
  9. Serve the cauliflower mix on a bed of the salad leaves, and drizzle with olive oil

Roasted Cauliflower Salad

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