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Serves
6
Prep
15
mins
Cooking
25
mins
Find a recipe

Roasted Cauliflower Salad

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Directions
Step 1

Pre-heat oven to 180oC (160oC fan-forced).

Step 2

Place SuperBlend mix in a saucepan with 1 1/2 cups water. Bring to the boil and simmer for 2-3 minutes. Place a lid on saucepan, turn off the heat and allow to sit for 12 minutes until beans are tender. Spread onto an oven tray and refrigerate until required.

Step 3

Toss cauliflower with oil, cumin seeds, lemon zest and salt in a large bowl. Spread onto a lined baking tray and cook for 25 minutes, tossing once during cooking. Allow to cool.

Step 4

Meanwhile, place walnuts onto a baking tray and cook for 8 minutes until starting to turn golden. Remove from oven, cool and roughly chop.

Step 5

Combine cauliflower florets and SuperBlend in a large mixing bowl. Add walnuts, feta and parsley. Toss well.

Step 6

To prepare the dressing, combine oil, lemon juice, vinegar and currants and whisk together with a fork. Pour over salad ingredients, toss well and transfer salad to a serving bowl.

Tips

  • McKenzie’s SuperBlend Protein is prepared in this method using the absorption method.  If you prefer the traditional boiling water method, these instructions are on the back of pack.

Ingredients
  • 1 cup McKenzie's Lentils, Quinoa & Beans SuperBlend
  • 600g cauliflower, cut into florets
  • 1 1/2 tbs olive oil
  • 1 tsp cumin seeds
  • 1 tsp finely grated lemon rind
  • To taste, McKenzie's Australian Natural Sea Salt
  • 1/2 cup McKenzie's Californian Walnuts
  • 60g feta, crumbled
  • 1/2 cup parsley leaves, chopped
  • 1/4 cup olive oil, extra (for dressing)
  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 1 tbs currants

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Related Products


  • McKenzie's Lentils, Quinoa & Beans SuperBlend 350g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Californian Walnuts 80g

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