Cauliflower, Radish & Egg Salad

This is a simple and nutritious vegetarian salad that is also very filling and satisfying. It is high in protein, thanks to the combination of eggs, chickpeas and almonds. Yes the eggs, almonds and olive oil make it quite high in fat, but it is all good fat which our bodies need to stay healthy. Without fat in our diet we can not absorb vital micronutrients such as vitamins A, D, E and K. There is a lovely mix of textures helping to keep it interesting. Its a perfect meat-free meal to rustle up when you don’t have much time or energy to cook. 

Print Recipe

Cauliflower, Radish & Egg Salad

Keyword

Almond, Cauliflower, Chickpeas, Egg, Radish, Spinach

Prep Time

5 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 3 tbsp olive oil
• 1 small cauliflower
• 1/2 pack radishes approx. 150g
• 1 tin chickpeas
• 40 g almonds
• 4 eggs
• 100 g spinach
• 1 tbsp mustard
• 2 tbsp red wine vinegar

Keyword Almond, Cauliflower, Chickpeas, Egg, Radish, Spinach Prep Time 5 minutes Cook Time 30 minutes Servings people Ingredients 3 tbsp olive oil 1 small cauliflower 1/2 pack radishes approx. 150g 1 tin chickpeas 40 g almonds 4 eggs 100 g spinach 1 tbsp mustard 2 tbsp red wine vinegar

Instructions

1. Cut the cauliflower in to small florets. The smaller you cut them, the quicker they cook.
2. Half the radishes.
3. Drain the chickpeas.
4. Add the cauliflower, radishes and chickpeas to a large roasting tray, season with a little salt and pepper and drizzle over 1 tbsp of the olive oil.
5. Toss to coat and place in the oven for 15 minutes.
6. Weigh out the almonds and place on a separate baking tray.
7. Place them also in the oven and roast for 10 minutes.
8. Once the almonds are done, remove from the oven and leave to cool.
9. Once 15 minutes are up on the vegetables, remove and give everything a stir.
10. Return to the oven for a further 15 minutes.
11. Bring a pan of water to the boil and carefully drop the eggs in.
12. Boil the eggs for 7 minutes.
13. Roughly chop the cooled almonds.
14. Mix the remaining olive oil with the mustard and vinegar to form a dressing.
15. Once the eggs are cooked, scoop them out the pan and run under cold water.
16. Peel the shells from the eggs and set to one side.
17. With around 2 minutes left on the vegetables, add the spinach to the roasting tray and stir.
18. Continue the final 2 minutes of cooking.
19. Once cooked, remove the tray from the oven and sprinkle over the almonds.
20. Drizzle over the dressing and stir well.
21. To serve, divide the vegetables between 2 plates.
22. Slice the boiled eggs in half and place them on top of the vegetables.
23. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.