Roasted Cauliflower Salad

(Serves 10)


1½ cauliflowers, cut into florets

4 tbsp olive oil

4 tsp cumin seeds

2 tsp ground coriander

2 tsp chilli flakes

4 tbsp red wine vinegar

6 tbsp extra-virgin olive oil

Salt and freshly ground pepper

1 bag of baby spinach leaves

1 red onion, finely sliced

6 tbsp golden sultanas

60g toasted almonds

4 tsp honey


  1. Pre-heat the oven to 200 C.
  2. Place the cauliflower, olive oil, cumin seeds, coriander and chilli flakes in a roasting dish and stir well.
  3. Roast for about 30 minutes, until the cauliflower is tender.
  4. Make the dressing by mixing the honey and vinegar in a small jar, add the olive oil and shake well. Season with salt and pepper.
  5. Toss the cooled cauliflower with the spinach, onion, sultanas and almonds.
  6. Stir through the dressing just before serving.