ROASTED CAULIFLOWER CAESAR SALAD
4 People
228 Cals
ROASTED CAULIFLOWER CAESAR SALAD
4 People
228 Cals
About the recipe
This Roasted Cauliflower Caesar Salad is proof that simple ingredients can create something truly extraordinary.Golden caramelised cauliflower is roasted until tender and lightly crisp around the edges, then tossed with crisp baby gem lettuce, fresh basil and a creamy lemon yoghurt Caesar-style dressing. Finished with freshly grated parmesan and optional crispy capers, it's fresh, satisfying and packed with flavour.Naturally gluten-free and rich in fibre, this lighter take on a classic Caesar salad delivers all the comfort and indulgence of the original while feeling wonderfully nourishing.Serve it as a light lunch, easy dinner, or alongside your favourite protein. It's equally delicious warm from the oven or served at room temperature.Simple. Fresh. Comforting. Completely addictive.
Nutrition Per Serving
228
Calories
5g
Fat
1g
Saturates
7g
Sugars
142mg
Salt
20g
Protein
28g
Carbs
15g
Fibre
Ingredients
SALAD
- 800 g cauliflower thinly sliced (about 1 large cauliflower)
- 2 –3 tbsp extra virgin olive oil
- Sea salt and white pepper
- 2 baby gem lettuces roughly chopped
- Handful fresh basil or parsley leaves
Optional additions
- 1 tbsp capers gently warmed in a little olive oil
- 450 g cooked chickpeas
- Poached or roasted chicken
LIGHTENED-UP CAESAR DRESSING
- 120 ml natural yoghurt of choice
- 30 ml lemon juice
- 1 heaped tsp Dijon mustard
- 1 tsp maple syrup
- Sea salt and white pepper to taste
TO SERVE
- Fresh basil leaves
- Freshly grated parmesan
Method
- Preheat the oven to 220°C fan (425°F).
- Arrange the cauliflower over two large baking trays. Drizzle with olive oil and season generously with sea salt and white pepper. Toss well to coat.
- Roast for 30 minutes, turning once halfway through cooking, until golden, caramelised and tender.
- Meanwhile, prepare the dressing.
- Place the yoghurt, lemon juice, Dijon mustard, maple syrup, salt and white pepper into a bowl and whisk until smooth and creamy. Taste and adjust the seasoning if needed.
- Arrange half of the chopped baby gem lettuce onto a large serving platter or bowl.
- Place the roasted cauliflower into a large bowl and gently toss with half of the dressing, the remaining lettuce, basil or parsley and a little grated parmesan.
- Spoon the salad over the bed of lettuce and drizzle with the remaining dressing.
- Finish with extra parmesan, fresh basil leaves and warmed capers if using.
- Add your choice of protein if desired. Cooked chickpeas, poached chicken or roasted chicken all work beautifully.
- Serve immediately and enjoy.
RECIPE NOTES
Make it a meal:
Add chickpeas, grilled chicken, poached chicken, salmon or boiled eggs for extra protein. I added chickpeas to mine. Dairy-Free & Vegan Option:
Use a thick coconut yoghurt or blended silken tofu in place of the yoghurt and replace the parmesan with your favourite dairy-free alternative. Use chickpeas as the additional protein source. Storage
This salad is lovely warm or cold. It can be kept for 3 days in the fridge minus the lettuce.
Add chickpeas, grilled chicken, poached chicken, salmon or boiled eggs for extra protein. I added chickpeas to mine. Dairy-Free & Vegan Option:
Use a thick coconut yoghurt or blended silken tofu in place of the yoghurt and replace the parmesan with your favourite dairy-free alternative. Use chickpeas as the additional protein source. Storage
This salad is lovely warm or cold. It can be kept for 3 days in the fridge minus the lettuce.
