Cauliflower and Fennel Salad
Brighten up your table with this vibrant Cauliflower and Fennel Salad, a refreshing blend of roasted cauliflower florets, crisp fennel slices, and a zesty citrus dressing. This easy-to-make dish combines the nutty warmth of toasted almonds with the tang of orange and lemon juices, all balanced by a touch of honey and Dijon mustard. Perfect as a light lunch or a stunning side, this salad is bursting with texture and flavor thanks to the caramelized cauliflower, crunchy fennel, and fresh parsley. Ready in just 35 minutes, this recipe is a delightful mix of wholesome ingredients and bold, fresh flavors—ideal for any gathering or simple weeknight meal.
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Recipe Information
Ingredients
- 400 grams cauliflower florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium fennel bulb
- 3 tablespoons fresh parsley
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons toasted almonds
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 20 minutes, stirring halfway through, until golden and tender. Remove from the oven and let it cool slightly.
While the cauliflower is roasting, trim the fennel bulb and thinly slice it using a mandoline or a sharp knife. Set aside.
In a small bowl, prepare the dressing by whisking together orange juice, lemon juice, honey, Dijon mustard, and the remaining 1 tablespoon of olive oil. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Chop the fresh parsley finely and set it aside.
In a large salad bowl, combine the roasted cauliflower, sliced fennel, chopped parsley, and toasted almonds.
Drizzle the citrus dressing over the salad and toss gently to coat all the ingredients.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy your Cauliflower and Fennel Salad!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 26.0 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
