Cauliflower Cheese Salad
4 People
155 Cals
Cauliflower Cheese Salad
4 People
155 Cals
About the recipe
Golden Roasted Cauliflower with Parmesan, Lemon Yoghurt DressingIf you love cauliflower cheese but want something lighter, fresher and naturally low-carb, this Cauliflower Cheese Salad is going to become a favourite.Thinly sliced cauliflower is roasted until golden and tender, then finished with a shower of parmesan so it melts into the florets and creates that irresistible cheesy, savoury flavour. It’s tossed with crisp baby cos lettuce, spring onions and fresh basil, then drizzled with a creamy lemon yoghurt dressing that brings everything together beautifully.This salad is high in fibre, naturally gluten-free and low in carbohydrates, making it perfect for anyone looking for a lighter meal that still feels satisfying and comforting. It works beautifully as a quick lunch, an easy dinner, or a vibrant side dish.Serve it warm straight from the oven, or enjoy it slightly cooled with your favourite protein such as grilled chicken, salmon, hard-boiled eggs or cannellini beans.Simple. Fresh. Comforting. Completely addictive.
Nutrition Per Serving
155
Calories
7g
Fat
2g
Saturates
7g
Sugars
171mg
Salt
9g
Protein
12g
Carbs
3g
Fibre
Ingredients
Salad
- 500 g cauliflower thinly sliced (about ½ large cauliflower)
- 2 tablespoons olive oil
- Sea salt and cracked pepper
- 30 g parmesan cheese finely grated
- 2 baby cos lettuce chopped
- 2 spring onions finely sliced
- Handful fresh basil leaves
Lemon Yoghurt Dressing
- 120 ml natural Greek yoghurt
- Juice of 1 lemon
- 1 generous teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Pinch sea salt
- Splash of water to loosen
Method
- Preheat oven to 200°C fan.
- Arrange the sliced cauliflower across two baking trays so it sits in a single layer. Drizzle with olive oil and season with salt and pepper. Using your hands, gently massage the oil and seasoning through the cauliflower so everything is lightly coated.
- Roast in the hot oven for about 20 minutes, or until the cauliflower is tender and lightly golden around the edges.
- About 5 minutes before the cauliflower is finished, sprinkle the grated parmesan over the top and return the tray to the oven. The cheese will melt into the cauliflower and create a delicious savoury crust.
- Combine the yoghurt, lemon juice, Dijon mustard, maple syrup and salt in a bowl. Stir until smooth, then add a small splash of water to loosen the dressing to a pourable consistency. Taste and adjust if needed.
- To assemble the salad, place the chopped cos lettuce into a large serving bowl.
- Spoon the warm roasted cauliflower over the lettuce, followed by the spring onions and fresh basil.
- Pour over the yoghurt dressing and gently toss everything together until lightly coated.
- Serve immediately and enjoy on its own or with your choice of protein (see notes)
Notes & Serving Ideas
This salad is naturally low in carbohydrates and high in fibre. Add protein: Delicious with grilled chicken, salmon, tuna, cannellini beans or chopped hard-boiled eggs. Extra crunch: Add toasted almonds, pine nuts or pumpkin seeds.
This salad is naturally low in carbohydrates and high in fibre. Add protein: Delicious with grilled chicken, salmon, tuna, cannellini beans or chopped hard-boiled eggs. Extra crunch: Add toasted almonds, pine nuts or pumpkin seeds.
