Roasted cauliflower and carrot salad
Side dishes

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
  • oil spray
  • 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.

    Nutrition Info (per serve)

    • Kilojoules 470kJ

    • Calories 113cal

    • Protein 7g

    • Total fat 3g

    • Saturated fat 0g

    • Carbohydrates 15g

    • Sugars 11g

    • Dietary fibre 9g

    • Sodium 250mg

    • Calcium 130mg

    • Iron 2mg

    Variations

    Make it gluten free: Check ground cumin is gluten free.

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    Author: Niki Bezzant - Editor-at-large
    First published: Oct 2011

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