Roasted Cauliflower, Fregola & Raisin Salad


This beautifully bright and flavourful salad is packed with fresh zingy ingredients, is full of texture and colour. Serve this along side roasted butternut squash steaks for a healthy veggie filled dinner or have it on its own for lunch. It is incredibly moorish - the crunch from the toasted almonds, the soft sweet chew from the soaked raisins and the earthy charred flavour of the spiced roasted cauliflower. This one is definitely a crowd pleaser.


1 head cauliflower, chopped small pieces

1 tsp of each - cumin, ras el hanout & tumeric

2 tbs olive oil

400g/2 cups fregola (Israeli cous cous)

150g/1 cup raisins

110g/1 cup chopped almonds - toasted

2 red onions, chunky dice

1 tsp red chilli flakes

4 green onions (spring onions), thinly sliced

HUGE bunch of parsley

3 lemons, juice

1 tsp dijon mustard

olive oil



  1. In a large mixing bowl add the chopped cauliflower, spices, oil and S&P. Give everything a good mix and make sure all the cauliflower pieces are coated.

  2. Transfer to a sheet pan lined with baking paper and roast for 20 minutes at 200C or 400F.

  3. In that same bowl add the dried fregola and coat in the residue of the spices and olive oil.

  4. Transfer to a pot of boiling water and cook for 8 -10 minutes until al dente.

  5. While the fregola is cooking, get a large frying pan on medium heat and fry the chopped onion with a some olive oil, chilli flakes and S&P. Cook down until the onion is slightly charred and cooked through. 10 minutes.

  6. Remove the cauliflower from the oven and allow cool. Drain the fregola and allow cool. Take onions off heat and allow cool also.

  7. While everything is coming to room temp, add the juice of three lemons to a bowl, add equal parts olive oil and the mustard, mix well.

  8. Add the raisins to the dressing and leave soak for 15 minutes.

  9. In a large mixing bowl add the cooled fregola, cauliflower & red onion. Add in the chopped parsley, spring onions, toasted almonds and soaked raisins with all the dressing. (I like to reserve a little of each to scatter on top of the finished salad)

  10. Toss everything together really well so that all the ingredients are equally dispersed throughout the salad.

  11. As an option to bulk up the salad I love to throw in a bag of salad greens or massaged kale for an extra kick green kick.

  12. Transfer salad to a large serving bowl . Scatter reserve herbs, nuts & spring onion. ENJOY!

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