Roasted Cauliflower, Seed & Nut Salad


  • 45 min
  • Serves 6 (as a side dish)
  • Easy


1 medium cauliflower

¼ cup olive oil

4 cloves garlic, crushed

Salt and freshly ground black pepper

4 tbsp fresh parsley, chopped

½ cup Roast Unsalted Almonds, roughly chopped

¼ cup Pumpkin Seeds, toasted

¼ cup Sunflower Seeds, toasted

2 tbsp Sesame Seeds, toasted



Preheat the oven to 170C. Spread the nuts and seeds out on an oven tray. Roast for 10 minutes or until golden brown and fragrant


Cut the cauliflower into small even-sized florets and place in a large oven pan lined with non-stick baking paper


Combine the oil and crushed garlic and drizzle over the cauliflower, season with salt and pepper and toss well to coat


Roast the cauliflower for 30 minutes, or until golden brown, stirring occasionally to allow for even browning. Remove to cool