Roasted cauliflower salad


  • 1.2kg cauliflower, cut into small florets
  • 0,5 red onion
  • 1 tin of chickpeas
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • Salt & Pepper
  • Optional - 1 avocado, cut into wedges
  • 150g mixed salad leaves
  • 2 small cucumbers, thinly sliced
  • Handful of chopped parsley (or any other fresh herbs of choice)
  • 2 tbsp olive oil


  1. Preheat the oven to 180°C
  2. Chop the cauliflower into small florets and place them on a large baking sheet.
  3. Slice the red onion and place them on the baking sheet.
  4. Drain and rinse the can of chickpeas and also add them onto the baking sheet.
  5. Drizzle the olive oil, along with smoke paprika and some salt and pepper over the ingredients.
  6. Roast them in the preheated oven for about 35 minutes (You may need to stir them midway)
  7. Cook until your cauliflower is tender & the edges are browned.
  8. While the cauliflower, chickpeas & onions are roasting chop your salad ingredients.
  9. Once your cauliflower, onions & chickpeas have cooled a bit – toss them with the other salad ingredients and add in some olive oil, salt & pepper.

You can serve this salad warm or cold.