Food & Drink

Roast cauliflower salad with Manuka honey mustard dressing

Recipe by

Comvita Manuka Honey and nutritionist Rachel Hawkins


for the salad

• 1 head of cauliflower

• 1 can chickpeas, drained and rinsed

• 1 tsp cumin

• 2 tsp paprika

• 3 cloves garlic, minced

• extra virgin olive oil

• pinch of salt

• 200g mixed lettuce leaves

• 1/2 cucumber, sliced

• 1/4 cup fresh dill, roughly chopped

• 1/4 cup fresh parsley, roughly chopped

• 2 Tbsp fresh chives, finely chopped

• 150g goat’s feta 

for the dressing

• 1/4 cup extra virgin olive oil

• 3 Tbsp Comvita UMF 5+ Mānuka Honey

• 2 tsp Dijon mustard

• 1.5 Tbsp white wine vinegar

• Juice of half a lemon

• Pinch of salt


Preheat oven to 180°C and line a tray with baking paper.

Cut the cauliflower into small florets and place on the tray. Add the chickpeas to the tray and drizzle with a generous amount of oil.

Sprinkle the cumin, paprika, salt and garlic over the cauliflowers and chickpeas and toss to coat. Cook for 40-45mins.

Assemble the salad by placing the lettuce leaves, cucumber, and herbs in a bowl.

Prepare the dressing by placing all dressing ingredients into a jar and shaking to combine.

Once cooked, add the cauliflower and chickpeas to the bowl. Crumble the feta on top of the salad and gently toss through the dressing.

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