Slow Roasted Cauliflower and Tuna Salad

RoastCauliSalad*This recipe is not suitable during FFDetox*


  • 1 large head cauliflower, cut into small florets
  • ¼ cup fresh lemon juice, divided
  • Sea salt and fresh ground black pepper, to taste
  • Olive oil cooking spray
  • 1 tbsp olive oil
  • 1 tbsp raw honey
  • 1 tsp smoked sweet paprika
  • ¼ tsp ground cayenne pepper, or to taste
  • 3 to 4 carrots, peeled and grated
  • 70g unsalted tuna
  • 1⁄3 cup pitted Kalamata olives, coarsely chopped
  • 3 tbsp sultana raisins
  • ¼ cup coarsely chopped fresh basil leaves
  • ¼ cup coarsely chopped fresh mint leaves
  • ¼ cup toasted and coarsely chopped unsalted almonds


  1. Position oven racks in top and bottom thirds of oven and preheat to 220°C. Toss cauliflower with 2 tbsp lemon juice and season with salt and pepper. Arrange in a single layer on a parchment-lined baking sheet and mist with cooking spray. Roast for about 45 minutes, until lightly browned and fork-tender, tossing once and turning tray halfway through. Set aside to cool to room temperature.
  2. Meanwhile, prepare vinaigrette: combine remaining 2 tbsp lemon juice, oil, honey, paprika and cayenne. Season with salt and pepper and set aside.
  3. Transfer cauliflower to a large bowl and toss with carrots, tuna, olives, raisins, basil and mint. Add vinaigrette and toss to coat evenly. Arrange on a platter and top with almonds.

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From Clean Eating Magazine @cleaneating