Roasted Cauliflower + Fennel Salad (makes 3-4 serves)

Roasted Cauliflower + Fennel Salad (makes 3-4 serves)


  • 1 cauliflower head, chopped
  • 1 fennel heart, sliced
  • 2 cups green peas, cooked
  • 1 cup almonds, chopped
  • 225g tub SSS Foods natural hummus
  • fresh parsley + mint, chopped
  • squeeze of lemon juice
  • salt + pepper



  1. Roast the cauliflower and fennel in olive oil for 30-45 mins until golden and crispy at 180C degrees in an oven
  2. Toast the chopped almonds in a pan over the stove for 3-5 mins
  3. Cook the green peas and let cool
  4. Transfer cauliflower and fennel to a serving bowl, add peas and top with fresh herbs, toasted almonds, hummus, lemon juice, salt + pepper

Note: Special thanks to Kate-Rose Campbell for making ROASTED CAULIFLOWER + FENNEL SALAD.

Recipe link:

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