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Winter Chicken Caesar with Smoky Cauliflower & Parmesan Mayo

Servings 2



  • ½ can chickpeas
  • ½ cauliflower cut into small florets
  • ½ tsp smoked paprika
  • 1 tsp olive oil
  • 2 baby cos lettuce leaves separated
  • 200 g cooked shredded chicken

Parmesan mayo

  • 3 Tbsp low-fat mayonnaise
  • ¼ cup finely grated Parmesan cheese


  • Preheat oven to 220°C. 
  • Prep & cook cauli & chickpeas.
    Drain and rinse chickpeas and cut cauliflower into small florets. Toss on a lined oven tray with smoked paprika and olive oil. Season with salt and pepper and roast in the oven for about 15 minutes, until tender. 
  • Make mayo.
    Combine mayo and grated Parmesan in a large bowl and season with pepper. Set aside for later.  
  • Prep lettuce.
    Separate lettuce leaves and add to bowl with mayo along with cooked chicken.  
  • Finish salad.
    When chickpeas and cauliflower are tender add to bowl with lettuce and mayo and toss to combine. Season to taste with salt and pepper and serve. 
Calories: 410kcal