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Healthy Roasted Cauliflower Salad with Winter Leaves

| December 1, 2014 Comment

Healthy Roasted Cauliflower Salad with Winter Leaves – In this episode of Eat Clean chef Tess Ward shows you how to make a healthy roasted cauliflower salad with winter leaves, a perfect dish eat clean this season.

Servings: 4

Cooking Time 30 minutes


  • 1 cup white quinoa
  • 1/2 large cauliflower
  • 30 g kale
  • 2 unwaxed lemons
  • 1/2 organic unsulphered dried apricots
  • 25 g flaked almonds
  • Small handful chopped mint
  • Small handful parsley
  • 5 cloves of garlic
  • 50 g crumbled Fetacheese
  • 1/2 cup garlic oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp tahini
  • Pinch of smoked paprika
  • Sea salt and black pepper


  1. Preheat your oven to 180°C for roasting the cauliflower. Cut the florets from the cauliflower and place on a baking tray, along with the lemon slices. Drizzle with olive oil and season. Place into your hot oven for 20 minutes, turning everything half way through. Keep an eye on the cauliflower, it may need to be turned more than once.
  2. Rinse the quinoa thoroughly and place into a covered saucepan with a pinch of salt and enough water to cover with a couple of extra centimeters above it. Bring to the boil and simmer on a low heat for about 15 minutes or until cooked through. Drain and rinse with cold water. Steam your kale for a couple of minutes until tender and set aside.
  3. For the dressing, whisk the dressing ingredients in a small bowl or jar, adding the oil last. Add a pinch of paprika, season with salt and pepper and whisk.
  4. Roughly chop the lemon, almonds, kale and apricots and toss with the cooked quinoa, cauliflower, herbs and most of the dressing (you’ll probably have a bit left over). Sprinkle with paprika and feta. Serve the healthy roasted cauliflower salad with winter leaves at room temperature.

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Category: Fusion Cooking, Vegetarian, Videos

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