I experimented with cauliflower in an attempt to use up all the left over vegetables in my fridge- before heading off on holiday. The result- this beautifully brown and charred mince of colorful veggies, warmed to perfection. It’s great on its own, and is a complete meal on its own. The steaming smell of roasting cauliflower was rather welcome on this cold winter day.
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Minced Cauliflower Salad Bake
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
A warm and hearty minced cauliflower salad bake, perfect for a chilly winter day, featuring a medley of colorful vegetables roasted to perfection.
Ingredients
- 1/2 cauliflower, finely chopped
- 1/4 cup (60 ml) green peas
- 1/2 cup (120 ml) mixed peppers, finely chopped
- 1/3 cup (80 ml) onion, finely chopped
- 1/2 cup (120 ml) cherry tomatoes, halved
- 2 gherkins, sliced lengthwise
- 1 tsp curry powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Few drops of water
Instructions
- Preheat the oven to 250°C (482°F).
- Heat the olive oil in a large pan over medium heat.
- Layer the ingredients in the pan starting with onions, followed by cauliflower, cherry tomatoes, mixed peppers, and then the green peas.
- Sprinkle a few drops of water over the vegetables, along with salt and pepper to taste.
- Turn the heat to low and let the vegetables cook for about 5 minutes.
- Transfer the mixture to a baking dish and bake in the preheated oven for 20 minutes, or until the top is golden brown and the vegetables are tender.
- Remove from the oven, garnish with sliced gherkins, and serve warm.
Notes
- This dish is great on its own as a complete meal.
- You can substitute gherkins with pickles for a tangier flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven for a crisp texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6 grams
- Sodium: 300 mg
- Fat: 7 grams
- Carbohydrates: 18 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
Why does the recipe start the vegetables on the stovetop before moving them to the oven?
The stovetop step — layering onions, cauliflower, tomatoes, peppers, and peas in the pan with a few drops of water over low heat for about 5 minutes — softens the vegetables and begins drawing out their moisture before the oven finishes them. The high-heat bake at 482°F (250°C) for 20 minutes then produces the golden, charred finish the article describes.
When do the gherkins go in, and can I substitute something else?
The gherkins are added as a garnish after the dish comes out of the oven, not cooked with the vegetables — they stay crisp and add a cool, tangy contrast. The notes suggest substituting pickles if you prefer a more pronounced sour note. 
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The notes specifically recommend reheating in the oven rather than a microwave to restore the crisp texture.
