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For the cauliflower:
For the hummus:
For the salad
- Preheat the oven to 200°C/180°C fan/ gas mark 6.
- Cut the cauliflower, (top down to the base) into 7cm thick steaks – you should get 2-3 steaks from a large cauliflower and can use all the loose remaining florets also. Add all the cauliflower in an even layer, to a large baking tray lined with baking parchment. Whisk together one tablespoon of oil and a pinch of salt and pepper with the remaining ingredients for the cauliflower and brush all over the steaks. Roast for 20 minutes until they’re just beginning to char.
- Mix the hummus ingredients together with half a tablespoon of olive oil and season with a pinch of salt and pepper if needed.
- To assemble the salad, whisk the pesto with the lemon juice and toss through the remaining salad ingredients and half the coriander. Add the dressed salad to one side of a serving platter, and the hummus to the other. Add the roasted cauliflower to the centre, garnish with the remaining coriander and serve sharing-style.
Per serving: 383kcals, 14.8g fat (2.2g saturated), 54.8g carbs, 20g sugars, 21.2g protein, 24.2g fibre, 0.801g sodium
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