Roasted Cauliflower Salad with Romano Peppers and Pistachios
3 – 4
Cook Time
35 minutes
3 – 4
Cook Time
35 minutes
  • 1 large cauliflower
  • 2 tbsp coconut or extra virgin olive oil(I like Coconut Merchant)
  • Pinchof Pink Himalayan or sea salt
  • 1heaped tsp paprika
  • 2 romano peppers
  • 1tbsp extra virgin olive oil
  • 1small pomegranate
  • 30g parsley, chopped
  • 10g chives, chopped
  • 10g mint, chopped
  • 5 sun dried tomatoes, chopped
  • 50g sugar snap peas
  • 40g pistachios, crushed
  • 1tsp sesame seeds
  • small handful of baby watercress or pea shoots
Ginger and Lime Dressing
  • 1/2 lime, juiced
  • 1tbsp grated ginger
  • 2tbsp extra virgin olive oil
  • 1tbsp toasted sesame oil
  • 1tbsp coconut aminos(I like Coconut Merchant)
  • Pinch of Pink Himalayan or sea salt
  • Pinchof cracked black pepper
  1. Preheat the oven to 210C/ 410F (190C fan assisted.)
  2. Remove the leaves and stalk from the cauliflower. Chop the cauliflower into smaller florets. Place on a baking tray and toss with paprika, salt and 2 tablespoons of oil. Roast in the oven for 25 minutes until golden.
  3. Remove the stalk and seeds from the peppers. Chop into 2 cm chunks. place on separate baking tray and toss with 1 tablespoon of olive oil. Roast for 15 minutes until soft.
  4. Remove the seeds from the pomegranate, slice the sugar snap peas, sun dried tomatoes and finely chop the fresh herbs.
  5. When the vegetables are roasted, transfer to a serving dish. Toss with the herbs, pomegranate, sugar snap peas, sun dried tomatoes, pistachios and dressing. Top with sesame seeds and baby watercress or pea shoots.