Recipes
Vegetable
Christmas salad
Roast cauliflower, kale and goat’s cheese salad

Roast cauliflower, kale and goat’s cheese salad

Name: Roast cauliflower, kale and goat’s cheese salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 cauliflower with leaves cut into florets/pieces; 1 red onion, sliced; Extra-virgin olive oil to drizzle, plus 4 tbsp extra; 300g quinoa; 150g kale, roughly chopped; Juice and zest 1 lemon; Bunch fresh flatleaf parsley, roughly chopped; Bunch fresh coriander, roughly chopped; 200g pomegranate seeds; 100g goat’s cheese, crumble

Easy
December 2016

Easy
December 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

Roast cauliflower and quinoa are used in this seasonal salad making it hearty and winter-appropriate. On the table and ready to eat in 30 minutes – the perfect midweek dinner.

Salads aren’t just for summer, take a look at our winter salad recipes featuring lots of wonderful seasonal ingredients.

Nutrition: per serving

Calories: 592kcals
Fat: 28.3g (7.5g saturated)
Protein: 22.9g
Carbohydrates: 57.3g (18.5g sugars)
Fibre: 13.9g
Salt: 0.6g

Nutrition: per serving

Calories: 592kcals
Fat: 28.3g (7.5g saturated)
Protein: 22.9g
Carbohydrates: 57.3g (18.5g sugars)
Fibre: 13.9g
Salt: 0.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 cauliflower with leaves cut into florets/pieces
1 red onion, sliced
Extra-virgin olive oil to drizzle, plus 4 tbsp extra
300g quinoa
150g kale, roughly chopped
Juice and zest 1 lemon
Bunch fresh flatleaf parsley, roughly chopped
Bunch fresh coriander, roughly chopped
200g pomegranate seeds
100g goat’s cheese, crumble

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower florets (with the leaves) and onion on a roasting tray and drizzle with oil. Season with salt and pepper, the roast for 25 minutes until crisp and tender.
Meanwhile, put the quinoa in a very large saucepan and cover generously with water. Set over a medium heat, bring up to a simmer and cook for 20 minutes until tender. Add the kale for the last 3-4 minutes. Drain and set aside
In a small bowl, whisk the 4 tbsp olive oil with the lemon juice and zest, parsley and coriander, then season to taste. Put the cooked veg and quinoa into a large mixing bowl, add the pomegranate seeds and crumbled goat’s cheese, then toss together with the dressing. Serve straightaway.