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Warm winter salad: Red Cabbage, squash and cauliflower with tangy, lemon-mustard dressing

Prep Time10 mins
Cook Time30 mins
Course: Salad
Servings: 4


  • 1 small cauliflower cut into florets
  • ½ butternut squash cut into cubes
  • 4 tbsp olive oil
  • ½ tsp chili flakes
  • 1 small red cabbage cut into smallish wedges
  • 1 lemon for its juice and a bit of rind
  • 1 tbsp Dijon mustard
  • 1 tsp thyme honey
  • A few stalks of parsley
  • 2 tbsp capers think Santorini
  • Sea salt flakes


  • Preheat your oven to 200C (gas mark 6). Place cauliflower florets and squash bites in a large roasting tray and toss with olive oil, chili flakes, and a healthy pinch of sea salt flakes. Let them roast and set a timer for 20 minutes; this is when you need to add in the cabbage wedges.
  • While the veg are roasting, cut the red cabbage in wedges, small enough to handle with a fork later.
  • Toss with a bit of olive oil and salt again and add them in once your timer sets off.
  • It will be ready in ten minutes, 30-35 minutes from the initial cooking time.
  • For the dressing, squeeze a lemon, and keep some rind if you like. Combine with mustard, capers, honey, and olive oil. Drizzle over the warm veg when ready to serve.


Adapted by Chetna Makan