Cauliflower Feta Baked Salad
I love a baked salad, especially in the cooler months, and this one has about 30g of protein in it!
Jump to recipeFAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator, and if not eating straightaway I'd recommend keeping the dressing separate!
Can this be frozen?
I wouldn't recommend freezing this.
If you’re looking for another salad, be sure to try out these recipes:
Cauliflower Feta Baked Salad
Ingredients
for the salad
- 1 cauliflower, broken into small florets
- 4 small peppers/2 large peppers (red or orange), deseeded and sliced into chunks
- 1 400g can chickpeas, rinsed and drained
- Spices: 1/2 tbsp smoked paprika, 1/2 tbsp ground garlic, 1/2 tbsp ground cumin, 1/2 tbsp flaky salt
- 60g feta, crumbled
- 50g almonds, roasted
- 10g parsley, finely chopped
- 1 spring onion, finely chopped
- Olive oil
for the dressing
- 100g greek yoghurt
- 1/2 of the roasted peppers
- 2 tbsp tahini
- 3 tbsp vinegar
- 2-4 tbsp water
- Pinch of salt
Method
- Preheat your oven to 220c/200c fan. Place the cauliflower and peppers on a large shallow baking tray then add the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands.
- On a separate baking tray, add the chickpeas. Drizzle with oil and sprinkle of salt. Place in the oven for 20-25 minutes, or until golden.
- Place the almonds of a small baking tray and place in the oven for about 8 minutes, or until roasted. Once cooled, roughly chop.
- For the dressing, depending on how thick your yoghurt is you may need about 2-4 tbsp of water to loosen the dressing. Add all the ingredients including half the roasted peppers to a blender. Blend until smooth.
- In a large bowl, add the roasted cauliflower and remained roasted peppers, chickpeas, feta, roughly chopped almonds, parsley and spring onion. Drizzle over the dressing, and that’s it!
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