Roasted Cauliflower and Olive Salad with Fragata Olives

This is cauliflower like you’ve never tasted it before. Roasted, then balanced with fabulous salty and sweet flavours. And it’s packed full of goodness too!

The colours and textures make this a beautiful eye-catching dish. It’s the kind of salad that will tempt people as part of a buffet style table. And it makes a wonderful lunch or light evening meal.

Serves 4

Prep time 15 minutes

Cook Time 40 minutes

Difficulty Medium

Home » Recipes » Light Bites » Roasted Cauliflower and Olive Salad with Fragata Olives

Ingredients

1/2 head fresh cauliflower

Olive Oil for cooking

Pinch cumin

Large Handful Pomegranate seeds

1/4 cucumber

3 large handfuls of kale

2 Tbsp Olive oil

Juice from 1/2 fresh lemon

Tbsp honey/agave syrup

Sea salt and pepper

1/2 Jar fragata Chorizo Stuffed Olives

Method

Preheat your oven to 190c and line a tray with baking paper.

Chop the cauliflower into florets and scatter these over the tray with a little olive oil, salt and cumin, then toss together.

Roast in the oven for around 40 minutes until nice and crisp!

Meanwhile, to make the dressing for the salad, combine the olive oil, honey, lemon juice & season with a good pinch of salt and pepper, then mix well.

Add the kale into a bowl and drizzle over a little of the dressing and massage this in.

Slice the cucumber into quarters and olives into halves.

Toss these through the kale, along with the pom seeds and then the cauliflower once cooked.

Add an extra drizzle of the dressing or serve on the side.