
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
Units: Metric | Imperial (US)
- 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.
Author: Niki Bezzant - Editor-at-large
First published: Oct 2011
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.
RELATED ADVICE LATEST ADVICE