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    Roasted cauliflower & bean salad with almond dressing

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    Roasted cauliflower & bean salad with almond dressing

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 35 minutes
    • Total time: 40 minutes

    Serves: 6 as a side


    1 head cauliflower, broken into florets
    1 red onion, sliced
    1 tbsp light olive oil
    1 tsp cumin seeds
    Pinch chilli flakes
    Zest of 1 lemon
    200g pack Waitrose Trimmed Green Beans
    3 tbsp Filippo Berio Extra Virgin Olive Oil
    1 tbsp red wine vinegar
    1 clove garlic, crushed
    2 tbsp flaked almonds
    1 small pomegranate, seeds only
    1 tbsp chopped fresh parsley


    1. Preheat the oven to 200°C, gas mark 6. Toss the cauliflower and red onion with the light olive oil, cumin, chilli and lemon zest, then tip the mixture onto a baking tray. Roast for 30 minutes, turning regularly.

    2. Meanwhile, blanch the green beans in a pan of boiling, salted water for 3-4 minutes. Drain and refresh under cold running water. In a small pan, warm the extra virgin olive oil, red wine vinegar, garlic, flaked almonds and seasoning.

    3. Mix the beans with the cauliflower and arrange on a serving platter. Drizzle with the warm dressing and scatter over the pomegranate seeds and chopped parsley.

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