4 Serves
38 Mins
Preheat your oven to 220°C.
Place the cauliflower florets in a roasting pan. Drizzle with olive oil and lemon juice, then sprinkle with salt and minced garlic. Toss well to coat.
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
68 µg / 400 µgCalcium
83 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
501 mg / 4,700 mgSodium
679 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Roast the cauliflower in the oven for 15 to 20 minutes, or until the edges are golden brown and the vegetable is tender.
While the cauliflower roasts, combine the broad beans and other salad ingredients in a large mixing bowl.
Add the hot roasted cauliflower to the bowl with the beans. Pour over the salad dressing, toss thoroughly to combine, and garnish with almonds before serving.
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