Roasted Cauliflower, Dill & Spinach Salad

Roasted Cauliflower, Dill and Spinach Salad served on a grey plate
  • 4 servings
  • 35 minutes to prepare
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  • 1 large cauliflower, cut into florets
  • 2tbsp olive oil
  • 250g baby spinach leaves
  • 1 small red onion
  • 25g large raisins
  • 3tbsp chopped, fresh dill
  • 25g flaked almonds, toasted
  • 3tbsp extra virgin olive oil
  • 1tsp honey
  • 1tbsp sherry vinegar


Delicious served with any smoked fish, this full-flavoured salad is packed with crunchy nuts and juicy raisins.

1 Preheat the oven to 200°C/ fan 180°C/gas mark 6. Place the cauliflower florets in a large roasting tray, drizzle over the olive oil and toss well. Sprinkle with a little sea salt and ground black pepper. Roast for 20 minutes until golden and crispy on the outside and tender when pierced with a sharp knife. Leave to cool.

2 Transfer the cauliflower to a shallow serving bowl and mix with the baby spinach leaves, red onion, raisins, dill and toasted flaked almonds. Combine the extra virgin olive oil with the honey and sherry vinegar, a pinch of sea salt and ground black pepper. Pour over the cauliflower salad.

Ensure all vegetables, herbs and fruit are washed before use.