Lupin crusted roast cauliflower salad

Posted 12/12/2016

Serves 6 as a side 


4 tbsp Lupin Flakes
750g (1 medium head) cauliflower broken into florets
2 tbsp olive oil
1 tsp caraway or fennel seeds
Salt and pepper to taste
Oregano and paprika to season


2 tbsp olive oil
½ cup chopped flat-leaf parsley
1 tbsp white wine
1 tbsp fresh lemon juice
½ tsp finely grated lemon zest
1 clove crushed garlic
Salt & pepper to taste

  1. Preheat oven to 180°C.
  2. In a large bowl toss cauliflower, oil, caraway seeds, lupin flakes and cauliflower until cauliflower is evenly coated.  Transfer the mix to a baking tray, lined with baking paper; season with salt and pepper and sprinkle a little oregano and paprika.
  3. Roast cauliflower mix, tossing occasionally, until tender and golden brown, 30-35 minutes.
  4. Meanwhile, whisk together the ingredients for dressing lemon juice, the vinegar, garlic, oil, parsley, salt and pepper.
  5. When the cauliflower has finished roasting, toss with the dressing.
  6. Transfer the cauliflower to a serving bowl and sprinkle with toasted slivered almonds and lemon zest to serve.

Recipe note:
We recommend roasting cauliflower until it is browning on the top and caramelised. This will greatly enhance the flavour of the dish!

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