Roast Cauliflower Salad

Roast Cauliflower Salad


byCafe Rua

of Castlebar, Co. Mayo

Sounds dull, but this wonderfully zingy salad by Cafe Rua is far greater than it’s sum of parts and properly celebrates this delicious seasonal vege Read More
Prep Time

15 Minutes

Cooking Time

20 Minutes


6-8 People


  • 2 heads cauliflower – cut into florets
  • Glug of olive oil
  • teaspoon dried chilli flakes
  • Tablespoon of cumin seeds and mustard seeds – crushed
  • Mix of seeds – pumpkin, sunflower, sesame
  • Juice of 2 limes
  • 4 scallions
  • Sliced Bunch of coriander – chopped
  • Plenty of salt and pepper to taste


Preheat oven to 200° C. Put tray into oven with olive oil. Blanch the cauliflower in boiling water for 1 minute. Drain and let dry. Toss the Cauliflower in the hot oil, add the dried chilli seeds and crushed spices and sprinkle with salt and pepper. Remove from oven after about 20 minutes. Cauliflower should be turning gold and crisping at edges. Add the lime juice, scallions and coriander and season generously. Best served immediately…..but also great from the fridge.

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