Roast cauliflower with preserved lemon & olives

Servings: 4 people

I love the colours in this dish. Either keep it simple and pair it with a piece of grilled fish or tofu. Or create a mezze plate and serve it alongside my Saffron Couscous Salad and a bowl of warm olives. As this dish contains minimal carbohydrates it can basically be included in this list of ‘free’ gestational diabetes foods.


  • 1 tablespoon light olive oil
  • Spray olive oil
  • 1 whole head of cauliflower, cut into small florets
  • 1 tablespoon smoked paprika powder
  • 2 tablespoons preserved lemon, chopped finely (or you could use zest of 1 lemon instead)
  • 3/4 cup black olives
  • 1 large red capsicum, roasted (see instructions below), sliced into strips
  • 1/2 cup fresh parsley, roughly torn
  • Juice of 1 lemon

Preheat oven to 190°C/ 170°C fan-forced/ 375ºF.

Even coat cauliflower with paprika by putting both in a clean plastic bag and shaking well. Remove cauliflower and spread evenly over a baking tray. Spray lightly with olive oil and bake for around 25 minutes turning once.

In a large bowl add cauliflower, preserved lemon, black olives, roast capsicum, lemon juice, parsley and olive oil. Toss well and serve.

To make roast capsicum:

Halve and hull the capsicum. Lay both halves flat on a baking tray like butterfly wings, skin side up. Place under a grill on high until the skin is blackened all over. Carefully remove capsicum and put in either a sealed plastic bag or container for 5 minutes. This makes the capsicum sweat and allows for easy peeling. Peel and slice into strips.

Post GDM suggestion: Add 150g low fat fetta.

  • I’m such a big salad eater but get stuck in a salad rut and end up using the same ingrediants all the time. This looks great but is it filling? What else would you have with it? I think I’d need an extra little something but can’t think of what I’d put with it.

    • Lisa says:

      I definitely think you should add the fetta then & if you don’t have GDM, you could add some crispy pancetta & roast sweet potato. Let me know how that goes.

  • Emma Talbot says:

    Very interested to try this. I’m a roast veg fanatic but never thought to use cauliflower! Would you have a suggestion for what vego option to use instead of the olives? Not a fan of them and feel it may be lacking if I just left them out. Would the fetta do the trick?

    • Lisa says:

      Good question! I haven’t tried this myself but you could try replacing olives with caper berries (a juicier and milder cousin to the caper.) Let me know how that goes.

Comments are currently closed on this post.


I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

  • Ingredient search

    Search for recipes by ingredient. Just type your ingredient into the homepage 'Search' box.
  • Getting started

    Getting started with GDM? Check out our 'Eating Well' section for tips on eating right & staying on track. Can you have your cake and eat it too? Find out.
  • First Testimonial

    'I know what you ate last summer...& it didn't give you GDM'. What are some of the myths about getting GDM? Find out in our article.
  • Second Tesimonial

    Don't forget to add your comments to recipes, articles & interviews. My kitchen is your kitchen. I want to hear your thoughts.