Name: Roasted Cauliflower Salad Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European
Ingredients: 1 medium cauliflower; 2 sweet peppers (different colours); 1 red onion; 3-4 garlic cloves; 2 tablespoons olive oil; Salt, to taste; Freshly cracked rainbow pepper; Fresh parsley (for garnish)

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Roasted cauliflower salad –a colourful, easy-to-make side dish that’s perfect for a light lunch or dinner. Roasted cauliflower paired with vibrant sweet peppers and red onions creates a crunchy and flavour-packed salad. It’s a healthy, satisfying option that’s as beautiful on the table as it is delicious on the plate.

Simple Ingredients for Roasted Cauliflower Salad

This salad brings together cauliflower, sweet peppers, and red onions, all roasted to perfection. The natural sweetness of the peppers balances the earthy flavour of the cauliflower, while the red onion adds a touch of sharpness. Roasting these vegetables enhances their natural taste, creating a warm, slightly caramelised flavour. Using different colours of peppers not only makes the salad a feast for the taste buds but also a stunning centrepiece for your table. These ingredients are not only healthy but also very affordable and easy to find in UK grocery stores. They are available all year round, and you can often grab them on sale, making this salad both budget-friendly and satisfying.

How to Make It? Quick Instruction

To make the roasted cauliflower salad, begin by preparing the vegetables: cut the cauliflower into bite-sized florets, slice the red onion into wedges, mince the garlic, and slice the sweet peppers into vibrant strips. Instead of boiling, roasting the vegetables is the key to unlocking their rich, natural flavours.

Roasting caramelises the sugars in the vegetables, enhancing their sweetness and adding a subtle smoky depth, while also preserving their crunch and nutritional value better than boiling. Spread the prepared vegetables onto a roasting tray, drizzle with olive oil, season with salt and freshly cracked rainbow pepper, and toss to coat them evenly. Roast in a preheated oven at 200°C (180°C fan) for approximately 15 minutes, stirring halfway through to ensure they cook evenly. The vegetables should emerge golden, slightly crispy on the edges, and perfectly tender—just enough to bring out their best flavours without overcooking.

Topping and Serving Ideas for Roasted Cauliflower Salad

This roasted cauliflower salad is delicious served on its own with a sprinkle of fresh parsley, but you can easily elevate it with a variety of toppings and pairings. Add a creamy touch with hummus, tahini, or a drizzle of lemon vinaigrette. For a heartier meal, pair it with chicken, fish, or crusty bread. To bring in more texture, try crumbled feta, toasted nuts like almonds or pine nuts, or a scattering of seeds. For an extra kick of flavour, experiment with herbs or spices that complement the roasted vegetables.

Topping and Serving Suggestions:

Fresh herbs: parsley, coriander, mint, or basil.
Creamy additions: hummus, tahini, or a light vinaigrette.
Texture boosters: crumbled feta, toasted almonds, pine nuts, or seeds.
Spices: smoked paprika, crushed chilli flakes, or toasted cumin seeds.
Pairings: crusty bread, flatbread, or alongside grilled meats or fish.