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Roast cauliflower salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 201
  • Fat about 10g
  • Carbohydrates about 15g
  • Protein about 10g
This is needed
This is needed for 4 people
  • 0.5 lemon, juice only
  • 1 cauliflower, cut into florets
  • 100 g green lentils
  • 1 pinch salt
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 0.5 broccoli, cut into florets
  • 5 radish, sliced
  • 0.5 pomegranate, seeds removed
  • 1 handful cress
  • 1 avocado, roughly chopped
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And that's how it's done
And that's how it's done
Bring a large pan of water to the boil. Cook the lentils for 25-30 mins., season with salt Meanwhile, separate the individual cauliflower florets and halve them lengthwise, so that each has a flat surface. Lightly brush a griddle pan with olive oil and roast the cauliflower over a high heat until it is slightly charred. Drain the cooked lentils and combine with the lemon juice, olive oil, salt and pepper. Place the cauliflower, broccoli and radishes on top of the lentils, then scatter the avocado, pomegranate seeds and watercress over everything.