Roasted cauliflower and carrot salad
(at time of publication)
- 1 head cauliflower, cut in florets
- 4 large carrots, peeled, cut in bite-sized pieces
- 1 teaspoon ground cumin
- oil spray
- 4 cups spinach, roughly chopped
- 1 lemon, zest and juice
- salt and freshly ground black pepper, to season
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.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 0g
Dietary fibre 9g
Make it gluten free: Check ground cumin is gluten free.
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