Cumin-roasted cauliflower and mango salad

A fresh vegan salad recipe with lots of greens and a refreshing hit of mango

4 February 2026

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Lightly spiced and roasted cauliflower, sweet mango ribbons, coriander and always-pretty watercress are combined in this refreshing lunch that is delicious either warm or cold, in any season.

Tip: For added protein and extra crunch, scatter a few toasted flaked almonds over the salad.

A recipe from Five Ingredient Vegan by Katy Beskow (Quadrille). Buy the book here.

Ingredients

1 cauliflower, broken into florets

1 tbsp sunflower oil

1⁄2 tsp ground cumin

1 mango, peeled, stoned and sliced into ribbons using a vegetable peeler

2 generous handfuls of watercress

small handful of coriander (cilantro), roughly torn

pinch of sea salt and black pepper

Preparation

Method
Step 1
Preheat the oven to 220°C/425°F/gas mark 7 and arrange the cauliflower florets evenly on a baking tray.
Step 2
In a small bowl, mix together the oil and ground cumin. Use a pastry brush to coat the cauliflower with the cumin oil. Bake in the oven for 15–20 minutes until golden and crisp at the edges.
Step 3
In the meantime, toss the mango ribbons, watercress and coriander together on a serving plate.
Step 4
Carefully remove the roasted cauliflower florets from the oven and toss into the salad. Season with sea salt and black pepper and drizzle over any hot oil from the tray.

TopicsWork from home lunch ideas Five ingredient vegan recipes by Katy Bersow Vegan recipes Salads Vegetarian recipes Salad recipes Recipes for Lent Healthy eating recipes Mains Mango recipes What to cook in February

Ingredients

Ingredients

Preparation

Method

Step 1

Step 2

Step 3

Step 4

Recipe notes