Summer is well and truly over here in Australia! To keep the summer vibes alive, we’ve been getting in as many bright, colourful flavourful salads as we can before winter hits. This Roasted cauliflower salad with yoghurt dressing does not disappoint. It’s colourful, it’s tangy, and it’s very, very delicious.
Paired with a glass of sauvignon blanc, it’s a summer night's dream.
Super easy to make and ready in less than 30 minutes, it’s the perfect light dinner when you’re feeling something fresh. Got a potluck to go to bring along this salad! Your mates will love you!
Packed full of roasted cauliflower for some depth, pomegranate seeds for a burst of colourful and tanginess, tomatoes for sweetness and pumpkin seeds for crunch. With yoghurt and lime dressing to add some oomph, it’s a dream.
How to make roasted cauliflower salad.
Making the salad is easy hunni you'll have no dramas at all.
First, you’ll need to break the cauliflower head into florets. The smaller, the better I find they also roast a lot quicker if their smaller pieces.
To reduce your food wastage, use the whole cauliflower and the leaves. Chop them up and roast them with the florets. Trust me hunni, they taste just like any other leaves, and it’s more nutrients for you and less waste heading to the tip. Unless you are a compost queen, then I salute you.
While the cauliflower is roasting, toast the pumpkin seeds on the stove.
Then begin to layer up your salad with roasted cauliflower, pomegranates, tomatoes and pumpkin seeds.
The best way to slice and deseed a pomegranate I have found is to first roll the pomegranate to loosen the seeds and then slice into quarters and deseed. Be warned it can get messy! Another alternative let the master show you by clicking dis link.
If you had any nuts lying around, they would also make a great addition to this salad.
How to make yoghurt salad dressing.
The dressing is what gives this roasted cauliflower salad its bang. Yoghurt makes a fantastic base for a salad dressing.
Dairy products are also one of the highest wasted foods in the household. If you’ve got some yoghurt that needs to be used, wap up this salad, and make a dressing with the yoghurt to ensure it gets eaten before it goes off.
Apart from the yoghurt, you will need lime juice, olive oil, garlic, salt & pepper and honey.
Add all the ingredients together whisk well. Pour over the salad, toss, and enjoy.
How to store salad leftovers.
If you have any leftovers, store them in an airtight container in the fridge. The Salad keeps in the fridge for up to two days.
My mate actually loves to have this for his lunch the day after we make it.
To reduce our food wastage any leftover food, we always have for lunch the next day. That way, we don’t have to buy any food on our lunch break, and we don’t waste any food. WIN-WIN! As an added bonus are lunches are nutritious and delicious.
How to substitute to make vegan roasted cauliflower salad?
Vegan or dairy-free, no worries hunni, I got you. To make this vegan or dairy-free substitute, the Greek yoghurt with coconut yoghurt or any other vegan substitute yoghurt.
I have made this dressing with coconut yoghurt and, it’s delicious! I’m sure you will love it.
This salad would work with broccoli too if you didn’t have any cauliflower lying around.
If you’re a no honey vegan, replace it with maple or rice malt syrup. I prefer to use rice malt syrup when substituting honey.
If you’re looking for a fun, colourful salad, look no further than this roasted cauliflower salad with yoghurt dressing. You, your mates and your fam will love it!
Enjoy hunni bees and most of all keeping on cooking and grooving, good looking.
Love Char x
Roasted Cauliflower Salad With Yoghurt dressing
- 1 medium head of cauliflower whole
- 1 whole pomegranate the seeds
- 3 cup cherry tomatoes chopped
- ½ cup pumpkin seeds toasted
- olive oil for roasting
- ½ cup greek yoghurt
- ¼ cup olive oil
- 1 lime juiced
- 2 tbsp honey
- salt and pepper
- Preheat oven to 180° prepare a baking tray to roast the cauliflower.
- Brake up the cauliflower head into florets, slice up the stem and the leaves and place on the baking tray. Drizzle with olive oil, salt and pepper, roast in the oven for 20 minutes.
- Whilst the cauliflower is cooking dice up the cherry tomatoes and prepare the pomegranate seeds, add to a large salad bowl.
- Toast the pumpkin seeds in a pan on the stove top DO NOT use any oil. Add to the salad bowl.
- When the cauliflower is ready add to the salad bowl and make the dressing. Make the dressing by combining all ingredients in a small bowl and whisk together.
- Pour the dressing over the salad toss and serve.
- To make vegan substitute the greek yoghurt for vegan yoghurt (i use coconut yoghurt as an alternative)
- Substitute the honey for maple or rice malt syrup (I use rice malt)
- Broccoli would also go well instead of cauliflower.