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.*
2 head
cauliflower
1
carrot
1
capsicum
1 sachet
Aussie spice blend
1 packet
Cheddar cheese
()
1
Bake-At-Home Ciabatta
( )
1 bag
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
dill & parsley mayonnaise
()
1 packet
flaked almonds
( )
olive oil
• 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!
