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Roasted Cauliflower Salad

This salad is qwik and simple to prepare and ensures that cauliflower is never boring.
Keyword: Clean Eating, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Keto, Ketogenic, Ketogenic Diet, Low-Carb, Roasted Cauliflower Salad, The Low Carb Kitchen
Servings: 2

Ingredients

  • 1 large head of cauliflower cut into small florets
  • 4 Tbsp olive oil
  • 1 tsp turmeric
  • 2 Tbsp oregano dried 
  • 3 Tbsp balsamic vinegar
  • salt and pepper to taste

Salad

  • ¾ cup walnuts chopped 
  • ¼ cup flat-leaf parsley , finely chopped
  • 3 cups baby spinach
  • 1 medium red onion
  • ¼ cup  olive oil

Instructions

  • Preheat the oven to 220°C and line a baking tray with baking paper.
  • Toss the cauliflower with the oil, turmeric and oregano. Spread the florets out evenly on the baking sheet and season with salt and pepper.
  • Roast for 8 minutes, then remove the tray and turn the pieces over. Return to the oven for another 8 minutes.
  • Sprinkle the vinegar over the cauliflower and bake for 7 minutes. Remove from the oven and let it cool.
  • Dry fry the walnuts in a small frying pan over medium heat for 2 minutes until just starting to brown. Remove immediately from the pan and set aside.
  • Toss together the cauliflower with the rest of the salad ingredients, including the olive oil.
  • Season to taste with salt and pepper and serve.

Notes

From: Unkown Author (2018) The Low Carb Kitchen Heron Books