Roast cauliflower and tomato salad

Don’t forget cauliflower is a wonderful summer vegetable too! Roasting the cauliflowers and tomatoes brings out all the intensity of their flavours. Feel free to play around with different combinations of spices and herbs.

  • Preparation: 15 minutes
  • Cooking: 45 minutes
  • Portions: 4Cauliflower Tomato Salad


  • 1 large or 2 small cauliflowers
  • 400 g cherry tomatoes (approx.)
  • Small bunch of spinach
  • 100 g almonds (optional)
  • Splash of olive oil
  • 1 tbsp cumin seeds, dry roasted and ground (or 3 tsp ground cumin)
  • 3 tsp smoked or sweet paprika
  • Juice of 1-2 lemons
  • Large handful coriander, mint and/or parsley, chopped
  • Salt and pepper to taste


  1. Chop cauliflower into bite-sized pieces.
  2. Place on a baking tray or roasting pan and toss with the olive oil, cumin and paprika.
  3. On a separate tray, toss the tomatoes in olive oil.
  4. Roast both trays of vegetables for approximately 45 minutes – longer if necessary for the cauliflower. The cauliflower should be turning dark golden brown at the edges and the tomatoes should be soft and just starting to burst.
  5. Rinse any grit from the spinach and slice the leaves if they are large.
  6. Toss the roasted cauliflower, tomatoes and spinach together in a large bowl, while still warm. Add the lemon juice and herbs, and toss well. Season to taste.
  7. If desired, dry roast the almonds in a pan, chop roughly and sprinkle over the top.
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