Roasted Cauliflower Salad

Delicious roasted cauliflower recipe with a creamy tahini dressing, sweet pomegranate, herbaceous parsley and crunchy toasted hazelnuts.

Key Details

  • Serves: 2 people
  • Prep time: 20 minutes
  • Cook time: 25-30 minutes
  • Difficulty: Easy

Ingredients

  • 1 large cauliflower, chopped up
  • oil, salt and pepper for roasting 
  • 60g blanched hazelnuts 
  • 1/2 pomegranate, seeds only 
  • 1 bunch parsley, leaves only 
  • 4 tbsp tahini
  • 6 tbsp water
  • 1 lemon, juice of
  • maple syrup, to taste (approx 1 tbsp)
  • 1 garlic clove, crushed

Salad

  • 1 large cauliflower, chopped up
  • oil, salt and pepper for roasting
  • 60g blanched hazelnuts
  • 1/2 pomegranate, seeds only
  • 1 bunch parsley, leaves only

Dressing

  • 4 tbsp tahini
  • 6 tbsp water
  • 1 lemon, juice of
  • maple syrup, to taste (approx 1 tbsp)
  • 1 garlic clove, crushed

Dice your cauliflower up into florets and slice the stalk into 1cm chunks. Chuck onto a baking tray with a drizzle of oil and season with salt and pepper. Roast at 180°C/350°F/gas 4 for 25 minutes (giving it a little shuffle halfway through).

Toast your hazelnuts under a hot grill for 2-3 minutes until golden. Wrap them in a clean tea towel and smash them into a crumble.

Smack the seeds out of your pomegranate and chop up your parsley leaves.

Whisk together your dressing ingredients. This is a ‘trust the process’ moment as the dressing will go from curdled-looking to creamy and delicious, I promise.

Assemble your salad: toss together the roasted cauliflower, crushed toasted hazelnuts, pomegranate, parsley and as much dressing as you fancy.

 

 

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