Roasted Cauliflower and Olive Salad with Fragata Olives


  • 1/2 head fresh cauliflower
  • Olive Oil for cooking
  • Pinch cumin
  • Large Handful Pomegranate seeds
  • 1/4 cucumber
  • 3 large handfuls of kale
  • 2 Tbsp Olive oil
  • Juice from 1/2 fresh lemon
  • Tbsp honey/agave syrup
  • Sea salt and pepper
  • 1/2 Jar fragata Chorizo Stuffed Olives


  1. Preheat your oven to 190c and line a tray with baking paper.
  2. Chop the cauliflower into florets and scatter these over the tray with a little olive oil, salt and cumin, then toss together.
  3. Roast in the oven for around 40 minutes until nice and crisp!
  4. Meanwhile, to make the dressing for the salad, combine the olive oil, honey, lemon juice & season with a good pinch of salt and pepper, then mix well.
  5. Add the kale into a bowl and drizzle over a little of the dressing and massage this in.
  6. Slice the cucumber into quarters and olives into halves.
  7. Toss these through the kale, along with the pom seeds and then the cauliflower once cooked.
  8. Add an extra drizzle of the dressing or serve on the side.