Cauliflower salad with zingy beetroot dressing

by Laura Gale

Not too long ago, a gorgeous friend messaged me and asked if I would do her a favour by taking an oversupply of cauliflower off her hands.  I was only too happy to oblige. Cauliflower has to be one of the most versatile veggies out there. You can roast or steam it. You can eat it cooked or raw. Heck, you can even freeze it and add it to smoothies.  For this salad, I combined a few different textures and flavours. I think this recipe will have you heading out to secure an oversupply of cauliflower and you won’t need me to take it off your hands. Pro tip: don’t throw out the leaves! Add them to your roasting tray and include them in the salad.

Serves 4


1 whole head of cauliflower, separated into thirds (keep the leaves!)

1 red onion, peeled and cut into wedges

4 cloves garlic, peeled

2 tbs olive oil

150g mixed baby spinach and rocket (or whatever you prefer)

Handful of fresh dill, chopped finely

Handful of fresh parsley, chopped finely

Zest of one lemon

400g tin white beans, rinsed and drained (butter beans or cannellini beans are both fine)

100g almonds, toasted (about ½ cup)

1 cup quinoa, cooked and cooled (approx. 1/3 cup dry)



170g cooked and cooled red beetroot (approx. 2 small or one med-large beetroot)

¼ cup water

3 tbs tahini 

2 tbs apple cider vinegar/red wine vinegar/lemon juice**

1 tsp maple syrup

Salt/pepper to taste


Pickled currants

100g currants

4 tbs red wine vinegar

**You can use some of this vinegar to make your beetroot dressing



  1. Sort your raisins out first.  Put them in a bowl and cover with the red wine vinegar, set aside.  They’ll need to soak for at least half an hour.
  2. Preheat the oven to 200C.
  3. Divide the cauliflower.  Place one third into a food processor and pulse until fine (alternatively, you could grate).  Put this into a large bowl.
  4. The rest of the cauliflower and leaves can be broken into florets/bite-sized pieces and placed in a baking tray along with the wedges of onion and garlic cloves.  Add the olive oil, a good grind of salt and pepper and toss to coat well. Put the tray into the oven for approximately 30-40 minutes, tossing once or twice. You want the cauliflower to be nice and brown but not blackened.
  5. Meanwhile, put your leaves, fresh herbs, white beans, cooked quinoa and lemon zest into the bowl with the finely grated cauliflower and mix to combine really well.  If you like, you can drizzle a little bit of olive oil at this point to help it all come together. Once your cauliflower, onion and garlic are roasted to perfection, add them into the bowl as well and toss to combine.


  1. To make the dressing, you’ll need to cook your beetroots first.  Place the whole beets in a pot with enough water to cover and a pinch of salt.  Bring water to the boil and allow to simmer until the beets are tender when pierced with a sharp knife.  Once they’re done, drain and allow to cool. Once cool, it should be easy to peel the beets with your hands (note: you might want to wear gloves!)  Alternatively, you can buy vacuum-sealed pre-cooked beetroot from the fruit and veg department of the supermarket.
  2. To make the dressing place all the ingredients into a blender and whizz until totally smooth.  If you like, you can use 2 tbs of the vinegar that the currants are soaking in to make the dressing.  Season to taste or add some more water to thin if desired.


To serve

  1. Cover the base of each plate with a nice amount of the zingy beetroot dressing.  
  2. Place a generous serve of the cauliflower and herb mix on each plate.  Top with a sprinkling of roasted almonds and pickled currants.
  3. Gloat at the impressively delicious and nutritious meal you’ve created.


Enjoy! Laura


For further information or to book a consultation with Laura contact the clinic on 035977 0117 or visit the website to book online.