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Roasted Cauliflower Salad with Sweet Pepper Salsa

Roast Cauliflower Salad with Sweet Pepper Salsa

A simple roast cauliflower salad with a jolly sweet pepper salsa makes a lovely Christmas side dish, just look at all these lovely festive colours!
Course Salad, Side Dish
Cuisine vegan
Keyword roasted cauliflower, roasted romanesco, romanesco cauliflower
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 109kcal



  • 300 g white cauliflower broken into florets
  • 300 g romanesco cauliflower broken into florets
  • 100 g fresh or frozen edamame beans cooked if fresh, defrosted if frozen
  • 2 tbsp olive oil
  • 2 spring onions trimmed and chopped
  • 1 tsp ground coriander
  • pinch of salt
  • black pepper


  • 1 small red onion peeled and diced
  • 1 red pepper deseeded and diced
  • 1 large tomato diced
  • 1-2 small red chillis chopped
  • small bunch of fresh coriander roughly chopped
  • juice of 1 lime


  • Preheat the oven to 200C/390F
  • Toss the cauliflower and romanesco in 1 tbsp of the olive oil, spread evenly on a baking tray and roast in the hot oven for 20 - 30 minutes until browned and just tender but still crunchy.
  • Meanwhile, in a large bowl, mix together spring onions, 1 tbsp olive oil, the ground coriander, a pinch of salt and some black pepper.
  • Add the cooked cauliflowers straight from the oven and the edamame beans, stir through and leave to cool.
  • Make the salsa by combining all the ingredients in a bowl.
  • Serve the cauliflower salad at room temperature topped with extra chopped coriander and small bowls of the salsa on the side.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 109kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 498mg | Fiber: 4g | Sugar: 5g | Vitamin A: 903IU | Vitamin C: 126mg | Calcium: 33mg | Iron: 2mg