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Recipe: Roast Cauliflower Salad

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people


  • ½ head cauliflower
  • 2 tbsp pomegranate seeds
  • 2 tbsp flaked almonds
  • 2 tbsp olive oil
  • salt + pepper (to taste)


  • Pre-heat oven to 200 degrees celcius.
  • Rinse and chop cauliflower into small florets.
  • Using a baking tray, add 2 tbsp olive oil and heat in oven for a couple of minutes.
  • Add the cauliflower to the baking tray and toss in the olive oil. Cook for 30-40 minutes until nicely browned and crispy.
  • Once cooked remove from the oven and place cauliflower into a serving dish/bowl/plate. Top with pomegranate and flaked almonds.
  • Add salt + pepper to taste.
  • Enjoy x


Essential Equipment

Baking tray


I use baking paper to line the baking tray to roast, as this saves food sticking to the pan and the need to add more oil to the dish.
If you haven’t cracked into a pomegranate before, I’d definitely recommend watching a quick YouTube video.

Find your Ingredients

Cauliflower – fruit and veg aisle
Pomegranate – fruit and veg aisle
Flaked Almonds – baking aisle

Course Sides