Roasted Cauliflower Salad

with Garlic Croutons and Corn

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Instructions

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1 Roast cauliflower

Preheat the oven to 200°C/180°C fan. Chop or break the cauliflower into bite-size pieces. Combine the maple syrup, marmite, olive oil, smoked paprika and salt in a bowl. Add the cauliflower to the marinade and toss. Place the cauliflower onto a lined baking tray and bake for 15-20 min or until tender and starting to brown.

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2 Make croutons

Meanwhile, chop the ciabatta into cubes. Place onto a second lined baking tray. Add the butter to a bowl (use half if cooking for 2) and melt it in a microwave. Once melted, add the garlic powderoregano and a pinch of salt. Pour the butter over the cubed bread and toss until the bread is coated. Bake in the oven for 10 min or until golden and starting to crisp.

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3 Prep

Meanwhile, drain the corn. Quarter the red radish. Chop the cucumber into half moons.

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4 Make dressing

In a bowl, whisk together the vinegar, sugarsalt, crack of black pepper, Dijon mustard and olive oil. This is your dressing.

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5 Serve

Toss the cornred radish, cucumber and lettuce in the dressing. Top with the croutons and cauliflower.

Tips for fussy eaters

Serve the cauliflower to the side if you don't like to mix your sweet and savouries!

Pro tip

Tear the lettuce leaves with your hands if they are too big.

Garlic croutons, apple cider dressing, healthy vegetables and greens...need we say more?

Cooking Time: 30 min

Cals 829 · Prot 17 · Carbs 80 · Fat 55

Dairy-Free

Ingredients

Number of people

Cauliflower

Cauliflower 400 Grams
Maple syrup 20 ML
Marmite 8 Grams
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Salt 0.5 Tsp

Salad

Sweet corn kernels 145 Grams
Red radish 125 Grams
Cucumber 1 Piece
Lollo salad mix 100 Grams

Dressing

Apple cider vinegar 15 ML
Brown sugar 5 Grams
Dijon mustard 6 Grams
Olive oil 4 Tbsp

Croutons

Ciabatta 1 Piece
Salted vegan butter 125 Grams
Garlic powder 2 Grams
Dried oregano 2 Grams
Salt 0.5 Tsp

Garlic croutons, apple cider dressing, healthy vegetables and greens...need we say more?

Cooking Time: 30 min

Cals 829 · Prot 17 · Carbs 80 · Fat 55

Dairy-Free

Instructions

photo

1 Roast cauliflower

Preheat the oven to 200°C/180°C fan. Chop or break the cauliflower into bite-size pieces. Combine the maple syrup, marmite, olive oil, smoked paprika and salt in a bowl. Add the cauliflower to the marinade and toss. Place the cauliflower onto a lined baking tray and bake for 15-20 min or until tender and starting to brown.

photo

2 Make croutons

Meanwhile, chop the ciabatta into cubes. Place onto a second lined baking tray. Add the butter to a bowl (use half if cooking for 2) and melt it in a microwave. Once melted, add the garlic powderoregano and a pinch of salt. Pour the butter over the cubed bread and toss until the bread is coated. Bake in the oven for 10 min or until golden and starting to crisp.

photo

3 Prep

Meanwhile, drain the corn. Quarter the red radish. Chop the cucumber into half moons.

photo

4 Make dressing

In a bowl, whisk together the vinegar, sugarsalt, crack of black pepper, Dijon mustard and olive oil. This is your dressing.

photo

5 Serve

Toss the cornred radish, cucumber and lettuce in the dressing. Top with the croutons and cauliflower.

Tips for fussy eaters

Serve the cauliflower to the side if you don't like to mix your sweet and savouries!

Pro tip

Tear the lettuce leaves with your hands if they are too big.

Ingredients

Number of people

Cauliflower

Cauliflower 400 Grams
Maple syrup 20 ML
Marmite 8 Grams
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Salt 0.5 Tsp

Salad

Sweet corn kernels 145 Grams
Red radish 125 Grams
Cucumber 1 Piece
Lollo salad mix 100 Grams

Dressing

Apple cider vinegar 15 ML
Brown sugar 5 Grams
Dijon mustard 6 Grams
Olive oil 4 Tbsp

Croutons

Ciabatta 1 Piece
Salted vegan butter 125 Grams
Garlic powder 2 Grams
Dried oregano 2 Grams
Salt 0.5 Tsp
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