Oct 142015
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Roasted Cauliflower and Spinach Salad


Who doesn’t love a good roasted vegetable salad? Well, I recently discovered a really delicious recipe for ‘Warm Cauliflower Salad’ on BBC Good Food ME. It has lightly charred cauliflower, roasted red onions, fresh spinach, crunchy toasted almonds and sweet raisins in it. Did I mention that the dressing has only 2 ingredients in it? Yes, this salad is pretty easy to put together once you have your oven pre-heated to 200C/400F.


I followed their recipe to the letter, except for omitting the dill because there was no dill in my supermarket on the day I went shopping. And even though this is a ‘warm’ salad, I can vouch for the fact that it is also delicious when served cool.



Share your thoughts: What’s your favourite way to eat cauliflower? If you have a great cauliflower recipe, feel free to link below.



Roasted Cauliflower and Spinach Salad




(Serves 4-6 as a side dish)


Dressing Ingredients:

3 Tbsp sherry vinegar or apple cider vinegar

1&1/2 Tbsp runny honey


Salad Ingredients:

1 head of cauliflower, cut into florets (the cauliflower I used weighed about 900g / 2 lb)

2-4 Tbsp extra virgin olive oil (to be used for roasting)

Pinch of sea salt

250g / 9 oz red onion, thinly sliced

3 Tbsp raisins

3 Tbsp toasted almonds (flaked or roughly chopped)

50g / 1.8 oz baby spinach

Small bunch dill, snipped (optional)



  1. Preheat your oven to 200C/400F.
  2. Remove the leaves from the cauliflower, wash it, and cut it into florets. Toss the cauliflower florets in an oven-proof dish with 2 Tbsp of extra virgin olive oil and a pinch of sea salt. Roast in the oven for 15 minutes.
  3. While the cauliflower is roasting, peel and thinly slice your red onion. After the cauliflower has roasted for 15 minutes, add the sliced onion (and 2 more Tbsp of extra virgin olive oil if necessary) to the cauliflower and toss. Roast for another 15-25 minutes. Make sure you don’t let the onions burn. Remove from the oven when done and set aside to cool.
  4. To make the dressing, mix the vinegar and honey in a jar and set aside. You don’t need to add any olive oil to the dressing because there is already a good amount of olive oil on the roasted vegetables.
  5. Toast your almonds either in the oven alongside the cauliflower (around 10 minutes, tossing halfway through to avoid burning) or by tossing on a dry pan until lightly browned.
  6. Wash and dry the baby spinach and roughly chop it. Do the same with the dill (optional)
  7. To serve, toss the spinach (and dill) in the vinegar-honey dressing. Add the roasted cauliflower and red onion and gently toss. Sprinkle the toasted almonds and raisons on top.
  8. Serve immediately for a warm salad.
  9. The salad is also nice when served cool (if refrigerated, allow it to sit at room temperature for 10-15 minutes before serving). It can be refrigerated for up to 3 days.


Share your thoughts: What’s your favourite way to eat cauliflower? If you have a great cauliflower recipe, feel free to link below.


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  2 Responses to “Recipe: Warm Cauliflower Salad (BBC Good Food ME)”

  1. Very nice; quite inspiring!