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Roast cauliflower and pepper salad

Serves 3 as a main course.

vegetarian (depending on the cheese used)


1 small-medium head of cauliflower, cut into florets (we used the one from the harvest on 6th July 2013)
2 red peppers
1 tbsp olive oil
sea salt
100g quinoa (uncooked weight)
2 bay leaves
1 tsp bouillon
1 or 2 spring onions, chopped
60g firm goats cheese

3 dessert spoons extra virgin olive oil
3 dessert spoons lime juice
2 dessert spoons runny honey


The instructions on Naturally Ella's website are very clear and simple, so it seems silly to repeat them here. The variations I made were:
  • cook the quinoa according to the pack instructions but with bay leaves and bouillon for a little added flavour
  • use dessert spoons instead of tablespoons for the dressing as it seemed too much otherwise
We at the salad still warm and thoroughly enjoyed it; it even passed the Mum test!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Roast cauliflower & pepper salad close up