Roasted cauliflower and carrot salad
Time to make: 40 mins
( Hands-on time: 10 mins )
Total cost: $ 9.56 / $ 2.39 per serve
(at time of publication)
1 head cauliflower, cut in florets
4 large carrots, peeled, cut in bite-sized pieces
1 teaspoon ground cumin
4 cups spinach, roughly chopped
1 lemon, zest and juice
salt and freshly ground black pepper, to season
Total fat 3g
Saturated fat 0g
Dietary fibre 9g
1 Preheat oven to 200°C. Place cauliflower and carrots in a baking dish, sprinkle with cumin and spray with oil to lightly coat. Toss well. Roast for about 30 minutes until tender and browning.
2 Add spinach and toss through to wilt. Add lemon zest and lemon juice. Season with salt and pepper.
Make it gluten free: Check ground cumin is gluten free.
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