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Roasted Cauliflower, Seed & Nut Salad

Prep time: 5 mins
Cook time: 45 mins
Serves 6 (as a side dish)


1 medium cauliflower
¼ cup olive oil
4 cloves garlic, crushed
Salt and freshly ground black pepper
4 tbsp fresh parsley, chopped
½ cup Alison’s Pantry roast whole almonds, roughly chopped
¼ cup Alison’s Pantry pumpkin seeds, toasted
¼ cup Alison’s Pantry sunflower seeds, toasted
2 tbsp Alison’s Pantry sesame seeds, toasted


  1. Preheat the oven to 170C. Spread the nuts and seeds out on an oven tray. Roast for 10 minutes or until golden brown and fragrant
  2. Cut the cauliflower into small even-sized florets and place in a large oven pan lined with non-stick baking paper
  3. Combine the oil and crushed garlic and drizzle over the cauliflower, season with salt and pepper and toss well to coat
  4. Roast the cauliflower for 30 minutes, or until golden brown, stirring occasionally to allow for even browning. Remove to cool

Download PDF version here: Alisons Pantry Roasted Cauliflower, Seed & Nut Salad