Warm cauliflower salad

Tasty Stem cauliflower can be lightly steamed, stir-fried, roasted or eaten raw dunked in creamy hummus – an eat-it-the-way-you-like-it treat!

Less than 30 minutes

Serves 4-6

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  • 2 packets (300g each) PnP Tasty Stem cauliflower 
  • 1 packet (250g) mini Italian tomatoes 
  • Glug olive oil 
  • Salt and milled pepper
  • 10 calamata olives, pips removed and smashed
  • 2 Tbsp (30ml) baby capers
  • Handful of chopped chives
  • Juice (60ml) of 1 lemon 
  • Flat-leaf parsley, for serving


  1. Preheat oven to 220°C. 
  2. Toss cauliflower and  mini Italian tomatoes on an oven tray. 
  3. Drizzle with olive oil and season.
  4. Roast cauliflower for 15-20 minutes or until tender.
  5. Mix smashed olives with baby capers, a handful of chopped chives, lemon juice and a generous glug of olive oil. 
  6. Drizzle this dressing over hot vegetables.
  7. Serve garnished with parsley.


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