@teresa.cutter: THE CAULIFLOWER SALAD I CAN’T STOP MAKING 🤍 This might just be the best cauliflower salad you’ll ever make. Golden roasted cauliflower with caramelised edges, crisp baby gem lettuce, fresh basil, creamy lemon yoghurt dressing, plenty of freshly grated parmesan, soft chickpeas and salty capers. It’s everything you love about a Caesar salad — just lighter, fresher and packed with goodness. The chickpeas make it wonderfully satisfying while the capers add little bursts of salty goodness throughout. Honestly, I could eat this every day. ✨ High Fibre ✨ Gut Friendly ✨ Naturally Gluten Free ✨ Blood Sugar Friendly ✨ Vegetarian ✨ Easy to Make Perfect as a light lunch, easy dinner or served alongside your favourite protein. 🤍 SAVE this recipe ✨ SHARE it with someone who loves salad 💙 FOLLOW @teresacutterchef for more recipes that truly love you back Full recipe, nutritional information and macros available now at teresacutter.com ROASTED CAULIFLOWER CAESAR SALAD Serves 4–6 SALAD • 800 g cauliflower, thinly sliced • 2–3 tbsp extra virgin olive oil • Sea salt and white pepper • 2 baby gem lettuces, chopped • Handful fresh basil or parsley • 2 tbsp capers, optional • 1 tin cooked chickpeas, drained or your choice of protein- roasted chicken is great too • Freshly grated parmesan LIGHTENED-UP CAESAR DRESSING • 120 ml natural yoghurt • Juice of ½ lemon • 1 heaped tsp Dijon mustard • 1–2 tsp maple syrup • Sea salt and white pepper METHOD Preheat the oven to 220°C fan (425°F). Toss the cauliflower with olive oil, salt and white pepper and spread over two large baking trays. Roast for 30 minutes, turning once, until golden and caramelised. Whisk together the yoghurt, lemon juice, Dijon mustard, maple syrup, salt and white pepper until smooth and creamy. Arrange half the lettuce onto a serving platter. Toss the roasted cauliflower with half the dressing, the remaining lettuce, basil, chickpeas and a little parmesan. Pile onto a large serving bowl - the one I'm using is from @winterwares Drizzle over the remaining dressing. Finish with capers, extra parmesan and fresh basil. Serve and enjoy. 🧡

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Tuesday 23 June 2026 13:07:15 GMT