Roasted cauliflower salad with creamy tahini dressing

Who said salads have to be boring? This hearty cauliflower dish is full of flavour and different textures. If you’ve never tried tahini before, this recipe is the perfect introduction to the paste made from ground sesame seeds. Tahini is a great source of B-group vitamins and has a thick, creamy texture.

But don’t let the creaminess of the dressing fool you, this side salad is suitable for vegetarians and vegans.

Related: Coconut, olive and vegetable oils, which is healthiest?

Serves: 4 Prep time: 10 mins Cook time: 30 mins

Ingredients

• 2 tbsp olive oil

• 3 tsp ground coriander

• 2 tsp ground sumac

• 2 garlic cloves, crushed

• 1 small cauliflower, cut into florets

• 400g can chickpeas, drained, rinsed

• 200g baby spinach leaves

• 1 cup loosely packed mint leaves

• 1/4 cup flaked almonds

• 1 tbsp currants

• 1/4 cup tahini

• 1 lemon, juiced

• 2 tbsp water

Method

1. Preheat oven to 200°C/180°C (fan forced). Line a large baking tray with baking paper.

2. In a medium mixing bowl, combine the oil, spices and garlic. Add in cauliflower florets and chickpeas and toss gently to coat. Pour onto prepared tray and bake for roughly 30 minutes. Set aside to cool.

3. Meanwhile, prepare the dressing by whisking together the tahini, lemon juice and water in a bowl.

4. To serve, toss cauliflower and chickpeas with spinach leaves, mint, almonds and currants. Transfer to a serving bowl and drizzle dressing over.

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Nutritional info

Per serving