Roasted cauliflower salad with almonds


You will need:

  • 1 medium cauliflower, cut into large florets and then sliced once or twice through the stems to form 'little trees'
  • 10 garlic cloves, cut in half, lengthways
  • 1 cup (100 g) raw almonds, roughly chopped
  • 3 tablespoons (45 ml) olive oil
  • 2 teaspoons (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • ½ cup (125 ml) grated Italian hard cheese
  • 1 tablespoon (15 ml) zested lemon rind
  • Ina Paarman's Classic Greek Dressing
  • micro greens (optional)


  • Adjust the oven rack to the middle position and preheat oven to 200°C.
  • Toss the cauliflower, garlic, almonds, olive oil and Lemon & Black Pepper Seasoning together.
  • Spread out on a large baking tray.
  • Bake for 10 – 13 minutes until cauliflower has slightly browned.
  • In the meantime mix the cheese and lemon rind together.
  • Leave roasted cauliflower at room temperature.
  • Before serving, sprinkle with cheese mixture and dress with Greek Dressing.
  • Top with micro greens, if using.

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