• 1 large or 2 small cauliflowers
  • 120g gorgonzola
  • 120g mixed nuts (eg: walnuts, hazelnuts, pine nuts - just about all types of nuts are suitable, so use your favourites)
  • 1 lettuce, eg: cos or salanova
  • 2 sticks of celery, chopped
  • the leaves from 4 stems of parsley
  • salt and pepper to taste

Dressing ingredients

  • 10 tablespoons extra virgin olive oil
  • the juice of 1/2 lemon

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

Roasted cauliflower is a surprisingly delicious alternative to the normal boiled offer. This roasted cauliflower salad is fresh and easy to make and can be served warm or allowed to cool.

Total votes: 195


Cut the cauliflower into florets, discarding the central stalks, and place them in an overnproof dish. Sprinkle with a little olive oil, pepper and salt. Roast the florets in the oven until nice and brown. (approx 18 minutes at 180^C)

Allow to cool and drizzle with a little lemon juice.

Roast the nuts in a small pan with a few drops of olive oil. Rinse and dry the lettuce and divide between plates.

In a bowl mix the florets, celery, parsley and nuts and add pepper to taste and a little more olive oil.  

Divide the mixture evenly between the plates and serve topped with slices of gorgonzola.

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