Roasted cauliflower salad with creamy tahini dressing
Who said salads have to be boring?
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.
Prep time: 10 mins
Cook time: 30 mins
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
Preheat oven to 200°C/180°C (fan forced). Line a large baking tray with baking paper.
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.
Meanwhile, prepare the dressing by whisking together the tahini, lemon juice and water in a bowl.
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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Dietitian Rachel Scoular
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com