Cauliflower for days.

Roasted Cauliflower Salad 4

Cauliflower seems to be having a moment in the sun lately.  When I was growing up, it was much dreaded on any dinner plate…having been boiled to within an inch of its life, tasteless and with an awful texture.  Now, however, we’re starting to see just what a magic little powerhouse it really is – versatile, tasty, practically fat free and packed with vitamins C and B-6. How could you say no?

Cauliflower is showing up in everything from the ever-trusty cauliflower cheese (comfort food heaven) to being finely ‘riced’ and used as a carb-friendly substitute to grains, being steamed and shaped into pizza bases, or being roasted whole with spices as a hearty vegetarian main course.  It holds other stronger flavours brilliantly, and it lends itself to so many interpretations – so it’s unsurprising that the humble cauli has become vegetable of the hour 🙂

I’ve made this recipe many times since I first spotted it last year – it is absolutely delicious on its own, but I sometimes have it with a simple fillet of grilled white fish for dinner, or with cold sliced chicken breast in a jar for a quick work lunch.  I’m also a bit addicted to labne these days, so anything that includes that is a winner in my book!

Roasted Cauliflower Salad with Labne, Olives & Almonds

Original recipe by Neil Perry


  • 1 small head of cauliflower, broken up into small florets
  • 1/2 cup raw almonds
  • 1 tbsp lemon juice
  • 120g spreadable labne
  • 1 cup pitted green olives, slice in half
  • Zest of 1 lemon
  • 1/2 cup currants
  • Small handful of flat leaf parsley, chopped
  • Extra virgin olive oil
  • Salt & ground white pepper


  1. Toss cauliflower florets with 1-2 tbs of olive oil, 1/2 tsp salt & a good grind of white pepper.  Roast at 220C for 20 minutes or so, turning half way, until golden brown on the edges but still holding their shape.  Set to one side.
  2. Reduce oven temp to 180C.  Place almonds on a single layer on a tray in the oven, and roast until golden, about 10 mins – but check them regularly to make sure they don’t burn.  Remove, allow to cool, and roughly chop.
  3. Make dressing with the lemon juice, 3 tbs olive oil and season to taste.
  4. Spread labne across either a single large serving plate, or four individual plates.
  5. In a large bowl, toss the cauliflower, with the almonds, olives, parsley, lemon zest and currants.  Top labne with mixture and serve immediately.


  • I get my labne at my local Middle Eastern grocer, but you can easily make your own if you don’t have one nearby – seriously, it’s so easy i’m not even sure why I buy it!  You can find some instructions on how to make it here.


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