Italian Roast Cauliflower Salad
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Prep: 15 mins
Cook: 30 mins
A stunning mix of roast cauliflower, red onions, sundried tomatoes, olives and oregano are tumbled with refreshing segments of orange to make a sensational salad.
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391 kcal
(per portion)
Ingredients you'll need
  • 1 cauliflower
  • 1 red onion
  • 2 oranges
  • 35g sundried tomatoes
  • 80g black olives
  • A handful of oregano, leaves only
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 11/2 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Set a large roasting tin on the top shelf to warm up. Pop the sundried tomatoes in a bowl. Cover with water and set aside to soak.

  • 2.

    Cut the cauliflower into medium florets. Discard larger leaves and keep the small ones. Add the florets and leaves to the warm dish. Season well. Add 1 tbsp oil. Roast for 25 mins or till the edges caramelise.

  • 3.

    Halve, peel and thinly slice the onion. Add it to the cooked cauli and put back into the oven for 5 mins.

  • 4.

    Slice 1cm off the top and bottom of the oranges. Carve the peel from the sides. Cut the segments out of the white casings. Tumble into a bowl. Squeeze any excess juice from the peel scraps and pith into the bowl.

  • 5.

    Drain and thinly slice the sundried tomatoes. Add to the orange with the olives. Add to the cooked cauliflower and onion. Pile into a serving dish. Strip off the oregano leaves. Scatter over the top, along with 1/2 tbsp olive oil and a pinch of pepper.

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