Roasted Cauliflower Salad

This roasted cauliflower salad recipe is a flavourful and nutritious dish that is perfect for any mealtime. The dish is made with tender roasted cauliflower, which is seasoned with a blend of warm spices, such as cumin, paprika, and garlic powder to create a smoky and savoury flavour.

The roasted cauliflower is then combined with a variety of fresh vegetables, such as cherry tomatoes, cucumber, beetroot and mixed greens to create a colourful and nutritious salad. The dish is finished with a drizzle of tangy lemon dressing that adds a refreshing and zesty flavour to the dish.

Not only is this cumin roasted cauliflower salad recipe delicious, but it is also packed with essential nutrients and antioxidants. Cauliflower is a great source of vitamin C, fibre, and other important nutrients, making it a healthy and well-rounded ingredient for any meal.

This salad is also easy to make and can be customised to suit your preferences. For a protein-rich meal, you can add chickpeas or tofu to the salad - the hemp seeds are a great source of protein too! For an extra kick of spice, you can add a pinch of cayenne pepper or chilli flakes to the seasoning.

Overall, this cumin roasted cauliflower salad recipe is a must-try for anyone looking for a healthy and flavourful dish that is both satisfying and delicious. It is easy to make, versatile, and perfect for any occasion.

Serves 2



  • 1/2 cauliflower head
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 60g spinach
  • 30g rocket
  • 30g kale
  • 8-10 cherry tomatoes
  • 30g cucumber
  • 2 whole beetroots (pre-cooked)
  • 2 carrots
  • Coriander
  • Hemp seeds
  • Pumpkin seeds
  • Pine nuts

Creamy Ranch Dressing

  • 1/2 cup vegan mayonnaise
  • 2 garlic cloves
  • 3 tbsp neutral flavour oil
  • 1 tbsp dijon mustard
  • 2 tbsp nutritional yeast
  • 1 tsp onion granules
  • 1/2 tsp smoked paprika
  • 1 tsp lemon juice
  • Salt to taste


  1. Preheat the oven to 180c
  2. Cut half of the cauliflower head into florets and wash.
  3. In a bowl, add the cumin, smoked paprika and garlic powder along with a pinch of salt, pour the wet cauliflower florets into the bowl and drizzle with oil, put a lid or plate on the bowl and shake it until the seasoning has coated the florets. 
  4. Place in a baking tray and roast for approx 25 mins. 
  5. To make the dressing, simply add all of the ingredients to a food processor or a bowl with an electric hand whisk. Whisk until you are left with a smooth, thick consistency
  6. To make the salad - Wash the spinach and kale in a salad spinner, add to two bowls, drizzle a small amount of dressing on the leaves, chop a handful of coriander and mix in with the leaves
  7. Now wash the rest of the vegetables, slice the cherry tomatoes in half, quarter the cucumber and slice the beetroot - add all of these to the bowl with the leaves
  8. Peel the carrot like you would to take the skin off, but instead of stopping at the skin, keep going until the whole carrot is peeled into thin strips, add to the salad bowls
  9. Now the roasted cauliflower should be ready, add the cauliflower straight to the salad bowl, drizzle some more dressing on top of the salad along with the hemp seeds, pine nuts and pumpkin seeds.
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