Spiced Cauliflower & Potato Salad
Salads that are filling are a must for me and this Spiced Cauliflower & Potato Salad will definitely keep you full. The cauliflower and potatoes are roasted in cumin and garlic and served with lentils and rocket leaves. The dressing is an easy one but with it has coriander, chilli and garlic for a bit of a punch.
Ingredients
- 1 cauliflower
- 500 g potatoes (1.1lb)
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper
- 600 g cooked lentils (21oz)
- Large handful of rocket leaves arugula
- 3 tbsp pomegranate seeds optional
Dressing ingredients:
- 2 cloves garlic
- ½ small green chilli
- Small handful of fresh coriander cilantro
- 3 tbsp olive oil
- 2 tbsp lime juice or apple cider vinegar
- ½ tsp sea salt
- 2 tsp maple syrup optional
Instructions
- Preheat the oven to 180C (160C fan) or 350F. Chop the cauliflower into large florets and add to a large baking tray. If the potatoes are large, chop into bite sized chunks and add those to the tray too (no need to peel).
- Drizzle over the olive oil, add the cumin and garlic powder and season with salt and pepper. Mix well ensuring the veg are all covered in the oil mixture. Bake for about 30mins, giving a shake halfway through
- Whilst the cauliflower and potatoes are cooking, make the dressing. Crush the garlic and chop the chilli and herbs. Add to a serving bowl with the other dressing ingredients. Mix to combine.
- Drain the lentils and add them to the bowl. Add the rocket leaves and the cooked cauliflower and potatoes. Top with the pomegranate seeds.
Notes
- This will store well in the fridge for 3-4 days.
- I use black or green lentils. Don’t use red lentils for this one.
Nutrition
Calories: 353kcalCarbohydrates: 49.7gProtein: 11gFat: 15gSaturated Fat: 2.3gFiber: 12.8g
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