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Warm roast cauliflower salad

Just because the weather is cooler it doesn't mean we have to abandon salads. This warm salad makes for a delicious light meal or can be served as a side to your favourite protein.


  • 1/2 cup cooked uncooked cous cous
  • boiling water
  • 1 red onion, quartered
  • 1 cauliflower
  • 1/2 butternut pumpkin
  • 225g haloumi
  • 1/2 cup roasted almonds
  • 500g plain Greek yoghurt
  • 2 tbsp honey
  • olive oil
  • Za'atar


Preheat your oven to 180 degrees and line two trays with baking paper. Chop your cauliflower into florets and arrange on one tray with the red onion. On the other try, arrange your pumpkin, cubed (about 2cm pieces). There's no need to peel your pumpkin as it is edible. I personally like to leave the skin on mine. Drizzle both trays with olive oil and roast until the vegetables get crispy around the edges. Your cauliflower and onion won't need as long as the pumpkin which is why I suggest putting them on separate trays. Roast your veggies for about 30 minutes.

In a separate bowl, mix together your honey and yoghurt - this will become the dressing for your salad.

Crush up your almonds into chunks - I used the end of a rolling pin and hit them a few times.

Slice and fry up your haloumi - I like to have bigger pieces, personally.

Prepare your cous cous according to the packet or you can do what I did which is measure out the cous cous and then pour boiling water over it until it is covered and leave to sit and absorb the liquid.

To assemble, add all of the roast vegetables, cous cous, almonds and haloumi to a large bowl. Toss. To serve, place a generous scoop of the salad onto the plate and dress with a big dollop of yoghurt and a pinch of za'atar.

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