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Shop 35, 2-22 Knox St (Cosmopolitan Centre), Double Bay NSW 2028
Entry at rear via Short St immediately after the entrance into the Cosmopolitan Centre Carpark. Opposite #2 Short St.


Stephanie Malouf | Accredited Nutritionist

Roasted Cauliflower, Asparagus & Sweet Potato Salad with Almond Butter Dressing

Conscious Recipes

Roasted Cauliflower, Asparagus & Sweet Potato Salad with Almond Butter Dressing

Stephanie Malouf Nutrition

Cauliflower, Asparagus Salad.JPG



  • 1 cauliflower
  • 1 bunch asparagus
  • 1 handful rocket
  • 1 heaped cup sweet potato
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • Pinch salt & pepper
  • Almond Butter Vinaigrette
  • 1 tbsp almond butter
  • 1 tbsp white vinegar
  • 1 tsp olive oil
  • 1 tsp honey
  • Method


  1. Preheat the oven to 180 degrees celsius 

  2. Line a baking tray with baking paper

  3. Cut the cauliflower head into small florets & place on the baking tray to one side 

  4. Sprinkle the cumin over the cauliflower

  5.  Cut the asparagus into quarters & add to the baking tray leaving a small space from the cauliflower 

  6.  Peel & cut the sweet potato into 1-inch pieces & add to the baking tray again leaving some space from the other veggies

  7. Drizzle the olive oil over the veggies, sprinkle with the salt & pepper & use your hands to combine well

  8. Place in the oven & cook the cauliflower & asparagus for 20 minutes.

  9. Remove the cauliflower & asparagus from the baking tray & place in large salad bowl to allow it to cool

  10. Continue to cook the sweet potato for another 15-20 minutes or until golden & cooked through. Wait for it to cool then add to the salad bowl

  11. Add the rocket to the salad bowl

  12. Combine all the ingredients for the dressing then pour over the salad & mix together

  13. Serve & enjoy!