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
- spray oil
- 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.
Make it gluten free: Check ground cumin is gluten free.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 0g
Dietary fibre 9g
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