Roasted Cauliflower, Grape and Wensleydale Salad

Cauliflowers are a very rich source of vitamin C, which plays a key role in maintaining a healthy immune system. A single serving of this dish provides half of your recommended daily intake.


Serves 2
adults
414
Kcals
per serving

15 Mins
prep

25 Mins
cooking

Recipe
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Ingredients

1 medium cauliflower, broken into small florets   (300g)
2 tbsp olive oil (30ml)
Pinch of salt
Pinch of ground black pepper
1 tbsp red wine vinegar  (15g)
1 level tsp Dijon mustard  (5g)
Sultanas  (25g)
Vegetarian Wensleydale cheese, crumbled (40g)
Seedless red grapes  (60g)
2 tbsp walnuts, crushed  (30g)
1 tbsp mixed seeds  (15g)
Fresh parsley, chopped  (10g)

Method

  1. Heat the oven to 200°C.
  2. Put the cauliflower into a bowl and toss with 2 tsp of the oil and season with salt and black pepper. Spread on an oven tray and roast for 20 to 25 minutes, stirring once or twice, until nicely browned. Set aside to cool.
  3. Meanwhile, in a bowl mix the remaining oil with the vinegar and mustard, Add the sultanas and leave to soak while the cauliflower is cooking.
  4. Transfer the cauliflower to a bowl with the cheese and grapes and toss together with the sultana dressing. Sprinkle with walnuts, seeds and parsley then serve.
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Nutritional information per serving

414kCal, 1716kJ
13.1g
32.3g
7.4g
18.4g
16.7g
3.5g
234mg

© The Vegetarian Society