Roasted Cauliflower and Olive Salad with Fragata Olives

Fragata Filled OlivesFragata Olives

This is cauliflower like you've never tasted it before. Roasted, then balanced with fabulous salty and sweet flavours. And it's packed full of goodness too! Warm salads are so exquisitely wonderful. Roasting cauliflower brings out loads of flavour from this antioxidant- and fibre-rich veggie. To keep your cauliflower crispy, be sure to dry the cauliflower before roasting it and make sure it has space in the roasting tray. Once your cauliflower is delightfully crisp, then it’s simply a case of tossing all of the ingredients together. The kale doesn’t need cooking in advance - although the lemon juice in the dressing helps to break down the leaves. When it comes to the olives, you can choose any of your Fragata favourites. Our Manzanilla olives, filled with Chorizo add extra flavour dimensions to the dish. Not only do you get the zing of the firm green olives, but the Chorizo adds a gentle touch of heat too. Why not switch these for Fragata Stoneless Olives filled with Piquillo Peppers if you’re looking to create a vegetarian dish? The colours and textures make this a beautiful eye-catching dish. It’s the kind of salad that will tempt people as part of a buffet style table. And it makes a wonderful lunch or light evening meal too. Even better, you know that not only does it taste amazing, but it’s full to the brim with a brilliant range of nutrients and goodness.


  • 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.