Roasted cauliflower and carrot salad
Serves: 4
Time to make: 40 mins
Hands-on time: 10 mins
Total cost: $9.56 / $2.39 per serve
(at time of publication)
Ingredients
- 1 head cauliflower, cut in florets
- 4 large carrots, peeled, cut in bite-sized pieces
- 1 teaspoon ground cumin
- spray oil
- 4 cups spinach, roughly chopped
- 1 lemon, zest and juice
- salt and freshly ground black pepper, to season
Instructions
1 Preheat oven to 200°C. Place cauliflower and carrots in a baking dish, sprinkle with cumin and spray with oil to lightly coat. Toss well. Roast for about 30 minutes until tender and browning.
2 Add spinach and toss through to wilt. Add lemon zest and lemon juice. Season with salt and pepper.
Variations
Make it gluten free: Check ground cumin is gluten free.
Nutrition Info (per serve)
-
Calories 113cal
-
Kilojoules 470kJ
-
Protein 7g
-
Total fat 3g
-
–Saturated fat 0g
-
Carbohydrates 15g
-
–Sugars 11g
-
Dietary fibre 9g
-
Sodium 250mg
-
Calcium 130mg
-
Iron 2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
