Cheesy Roasted Cauliflower Salad
with Croutons & Dill-Parsley Mayo
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- Almond
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Peanuts
- Soy
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Short on inspiration and tired of soggy supermarket salads? We've dished up a cauliflower and veggie studded salad number, baked entirely in the oven. This one will truly warm you from the inside out, whilst still remaining light and bright! This recipe is under 650kcal per serving.
Ingredients
2 head
cauliflower
1
carrot
1
capsicum
1 sachet
Aussie spice blend
1 packet
Cheddar cheese
(Contains: Milk)
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut)
1 bag
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Cut carrot and capsicum into bite-sized chunks. • Place carrot and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, place cauliflower on a second lined oven tray. Drizzle with olive oil, sprinkle over Aussie spice blend and toss to coat. • Roast until tender and brown around edges, 20 minutes.
• Remove tray with roasted cauliflower from oven and sprinkle over shredded Cheddar cheese. • Return to oven, and bake until cheese is golden, 5-8 minutes.
• When the cauliflower has 5 minutes remaining, cut or tear bake-at-home ciabatta into bite-sized chunks. Place on a third lined oven tray and bake until golden, 5 minutes.
TIP: If your oven tray only has two racks, add the ciabatta pieces to the tray with the cauliflower.
• Add baby spinach leaves, croutons and balsamic vinaigrette dressing to the tray with the roasted veggies. Season and toss to combine.
• Divide veggie toss between bowls. • Top with cheesy cauliflower. Drizzle over dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty spice blend on the cauliflower and the mix of flavours, though some found it needed more seasoning.
- Ease of prep: Customers found it quick and easy, with the longest part being waiting for the vegetables to roast in the oven.
- Suggestions: Several suggested adding protein like chicken, prawns, or roasted chickpeas to make it more substantial and filling.
- Portions: Some felt it was a large, filling meal, while others found it too small or more like a side dish.
- Texture: The crunchy croutons and roasted vegetables were praised, but a few noted the veggies needed longer cooking time.
