Roasted cauliflower salad

Total time: 25m
Preparation Time: 10m

For 2 people

Nutritional Information

Contains 532 Kcal, 19g Protein, 12g Carbohydrates, 42g Fat


  • Roasted Cauliflower
  • 1 cauliflower (approx. 600g), slices with 5mm
  • 2 tbsp olive oil
  • 40 g Sbrinz, grated
  • 0.5 tsp salt
  • Salad
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • 2 tbsp walnut kernels, roughly chopped
  • 3.5 tbsp pesto rosso (red pesto)
  • 0.5 tsp salt
  • 180 g baby lettuce

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  • Roasted Cauliflower

    Place the cauliflower on a baking tray lined with baking paper, drizzle with oil, season with salt. Top with the Sbrinz cheese. Bake the cauliflower in the centre of an oven preheated to 220°C for approx. 15 mins.
  • Salad

    Mix the lemon juice, oil and pesto in a large bowl. Without adding any oil, toast the walnuts in a non-stick frying pan until golden brown. Combine the walnuts, lettuce and dressing, season with salt, serve with the cauliflower.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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