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Cauliflower + roasted almond salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
GROUP SALADS
SERVES 4

INGREDIENTS

Main
raw cauliflower florets (800g cooked)
1000g
Marinade
cold-pressed olive oil
3 tbsp
ground cumin
¼ tsp
ground cinnamon
¼ tsp
ground ginger
¼ tsp
ground cayenne or more to taste
1 pinch
Other ingredients
puy lentils (500g cooked weight)
165g
almonds
50g
red onion, finely sliced
90g
mache lettuce
40g
alfalfa sprouts
40g
Creamy Tahini Dressing
tahini
1 tbsp
honey
1 tsp
lemon juice
1 tbsp
water to thin, or more if needed
2 tbsp
salt
2g
pepper
1g

METHOD

Preheat your oven to 180°C.
Cut the cauliflower into smaller florets, coat with the cumin, ginger, cinnamon and cayenne spices (no oil) and roast in the oven for about 20-25 minutes until the cauliflower is golden brown. Remove and set aside.
Meanwhile cook the lentils with a little salt until they are cooked but have a firm texture and allow to cool.
Dry roast the almonds for about 8-10 minutes, shaking occasionally.
Prepare the dressing.
Mix the dressing gently with the cooled lentils.
Slice the red onion.
Remove the almonds from the oven and coarsely chop.
Divide the items between the four bowls.
Serve with the sprouts and dressing on the side.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 404g
% RNI
Energy kJ
324
3%
1307
15%
Energy kcal
78
3%
313
15%
3.3g
4%
13.1g
18%
0.5g
2%
1.9g
9%
1.4g
1%
5.8g
6%
0.43g
7%
1.73g
28%
Protein
4.1g
-
16.5g
-
Carbohydrates
6.7g
-
27.1g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.