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Roasted cauliflower salad

This sweet, warm roasted cauliflower salad is a great healthy option for winter. Grab all your ingredients from the Market!


(serves 4-6):

  • ½ small head cauliflower, cut to even pieces
  • ½ small head broccoli, cut to even pieces
  • Handful of baby spinach and wild rocket
  • 1 buerre bosc pear, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon honey
  • 1 teaspoon white wine vinegar
  • Handful of toasted flaked almonds
  • 4 tablespoons Mildura sultanas


  1. Preheat oven to 185C.
  2. Blanche cauliflower and broccoli in salted boiling water for 2 minutes, then refresh in cold water. Drain and dry.
  3. Toss all the cauliflower and broccoli in olive oil and sea salt.
  4. Arrange in a single layer on a roasting sheet and roast for 8-10 minutes, or just until lightly browned in parts. Let cool.
  5. Whisk vinegar, honey and olive oil in a small bowl, add the chopped fresh thyme.
  6. Drizzle over cooked vegetables and toss with pears, sultanas and toasted almonds.
  7. Lightly mix baby spinach and wild rocket. Layer onto a platter. Place vegetable mix on top.
  8. Serve your roasted cauliflower salad warm.

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