Seasonal Cauliflower Super Salad

Seasonal Cauliflower Super Salad

This Seasonal Cauliflower Super Salad is also packed full of vitamins, protein and fibre - it really is SUPER! 🦸 

✔️ Cauliflower is high in Vitamin C, great for fighting off infections, Vitamin B6, a mood boosting vitamin and has high fibre, fab for your gut health!
✔️ Spinach provides you with iron to boost your energy levels
✔️BRAVE's Roasted Chickpeas and Peas pack in the protein and fibre, helping keep you full for longer!

Cauliflower and spinach are both coming into season in the UK 🌱 Here's a few reasons to try to eat seasonal produce where you can:

🌾 Seasonal vegetables are fresher, tastier & more nutritious
🧑‍🌾 Eating seasonally can support local farmers
🌍 Choosing food seasonal to the UK will reduce your food miles & your carbon footprint


(Serves 4 as a main course, 6 as a side dish)

1 Cauliflower, broken into florets
2 garlic cloves, minced
2 tbsp olive oil
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
Salt & pepper
1 Red onion, sliced
1 Cup white vinegar
1 tsp sugar
1 tsp salt
200g mixed salad leaves
200g baby spinach leaves
50g BRAVE Sea Salt Roasted Chickpeas
30g bag BRAVE Paprika & Chilli Roasted Peas
Handful flaked almonds
Handful chopped coriander

For the dressing:
3 tbsp tahini
1 tbsp olive oil
Juice of 1/2 lemon
4 tsp Agave syrup
3 garlic cloves, mashed
2 tbsp ice cold water
Salt and pepper to season
1/4 tsp cumin


  1. Preheat your oven to 180C. In a bowl mix your cauliflower, garlic, olive oil, cumin, paprika, coriander and turmeric and some salt and pepper. Give it a good mix, making sure all the cauliflower is coated in your spices and olive oil. Spread the contents of the bowl onto a large baking sheet and roast in the oven for 20 minutes. Give it a stir and roast for another 10-15 minutes, checking it occasionally. The cauliflower should be golden brown. When the cauliflower is done, take it out of the oven and leave to cool a little
  2. While the cauliflower is roasting, you can pickle your red onion. Finely slice your red onion and place it in a bowl with the white vinegar, 1 cup of water, 1 tsp salt and 1 tsp sugar. Let that rest for at least 30 minutes
  3. Next up, make the dressing. Add all the ingredients in a bowl and whisk until well combined. Give it a taste and add more seasoning if you need, then put to one side
  4. Give your salad leaves a wash and put it in a large salad bowl. Place your cauliflower mix on top of the salad, followed by the chopped coriander, flaked almonds, pickled onion and BRAVE Chickpeas and Peas. Drizzle over your tahini dressing, give it a toss and enjoy!


Make sure you tag us in any of your BRAVE culinary creations. We love seeing how creative you get with your snacks 🤩