Roasted cauliflower salad

Roasted cauliflower salad

Total: 25 min. | Active: 10 min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 532 kcal
, Fat: 42 g
, Carbohydrate: 12 g
, Protein: 19 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted Cauliflower

1 cauliflower (approx. 600g), slices with 5mm
2 tbsp olive oil
½ tsp salt
40 g Sbrinz, grated


1 tbsp lemon juice
1 tbsp oil
3 ½ tbsp pesto rosso (red pesto)
2 tbsp walnut kernels, roughly chopped
180 g baby lettuce
½ tsp salt
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How it's done

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Roasted Cauliflower

Place the cauliflower on a baking tray lined with baking paper, drizzle with oil, season with salt. Top with the Sbrinz cheese. Bake the cauliflower in the centre of an oven preheated to 220 °C for approx. 15 mins.


Mix the lemon juice, oil and pesto in a large bowl. Without adding any oil, toast the walnuts in a non-stick frying pan until golden brown.

Combine the walnuts, lettuce and dressing, season with salt, serve with the cauliflower.


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