Go Back
+ servings
Overhead shot of cauliflower salad on a pink plate on a marble surface

Cauliflower Salad with Hummus

This healthy roasted cauliflower salad recipe is loaded with flavour from the olives, hummus and watercress. It's great served warm or cold and it's suitable for vegans. 
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 248kcal


  • 2 heads of Cauliflower broken into florets
  • 3 tablespoon Olive Oil
  • 1 Red Onion sliced
  • 2 teaspoon Za'atar
  • 200 g Watercress
  • 150 g Green Olives
  • 200 g Hummus
  • Pomegranate Seeds to serve


  • Heat the oven to 200°C/400°F. Toss the cauliflower, red onion, za'atar and olive oil together on a baking sheet. Place in the oven and roast for 20-30 minutes.
  • Spread the hummus on a serving platter or on individual bowls. Add the watercress and olives to the tray with the cauliflower and toss together then place on top of the hummus. Serve sprinkled with pomegranate seeds.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 248kcal | Carbohydrates: 12g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Sodium: 795mg | Potassium: 334mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1775IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 2.2mg