Roasted Cauliflower & Mint Salad

By author photo Jenny Craig Team


Serve this salad with our delicious Jenny Craig Tikka Masala with Paneer Cheese.

Serves: 2


  • ½ large head of cauliflower
  • 1 teaspoon extra virgin olive oil*
  • Pinch of cumin
  • 1 small clove of garlic, finely minced
  • Zest of half a lemon
  • Small handful of mint, finely chopped


  1. Preheat the oven to 200°C.
  2. Use a small sharp knife to remove the florets from the cauliflower. Place the cauliflower florets into a mixing bowl with the extra virgin olive oil and the cumin and toss to combine.
  3. Lay the cauliflower florets on a baking tray in a single layer and cook in the preheated oven for 20 minutes or until golden in colour.
  4. Once the cauliflower is cooked carefully add it to a large mixing bowl. Add the minced garlic, lemon zest, mint and toss to combine.
  5. Serve right away, with our Jenny Craig Vegetable Tikka Masala with Paneer Cheese.
    * Omit if following a 5000kJ menu. For 6400kJ menus and above, use from your fat serves.

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