Roasted Curried Cauliflower Salad

Speedily roasted in a hot oven and tossed with sultanas, lemon and a little curry powder. A light, healthy, zesty side dish.


  • 1 cauliflower
  • 3 tablespoons olive oil
  • salt and pepper
  • a large handful of sultanas, or juicy raisins
  • 1 lemon, the finely grated zest and juice
  • curry powder, to taste
  • a little chopped parsley


  1. Preheat the oven to 220°C/200°C Fan/425°F, (gas mark 7).
  2. Cut the cauliflower into medium sized florets. Don't make the pieces too small or they will become soggy in the hot oven. Toss the florets in a bowl with the olive oil and a good seasoning of salt and pepper until they are all well coated.
  3. Spread the florets in a single layer on a baking tray and roast in the oven for 10-15 minutes, or until the edges are just turning a little charred.
  4. Now tip the hot cauliflower back into the bowl that you used earlier. Stir in the sultanas, drizzle with the lemon juice and a scattering of curry powder. Taste and adjust each of the flavours until it is perfect for you.
  5. Tip onto a serving dish and sprinkle with the lemon zest and some chopped parsley.

Keywords: healthy, quick, BBQ