Roasted Cauliflower salad with parsley-tahini

This salad is an entertainer’s dream. The components for this salad can be prepared ahead of time, and while simple to make, it has incredible depth and flavour. The roasted cauliflower, the creaminess of the tahini combined with the sweet pomegranate arils; this mediterranean inspired dish hits all the right notes.

Serve it warm or at room temperature. Vegan friendly. Dairy Free. Gluten free

Cauliflower, garlic and parsley spread out on a white tablecloth with linen grey napkins and a large knife.
1 fresh cauliflower
1/2 tablespoon turmeric
1/2 tablespoon paprika
2 teaspoons ground cumin spice
1 teaspoon salt
3 tablespoons olive oil
Wash the cauliflower, and cut into florets.
Sprinkle turmeric, paprika, cumin and salt over the cauliflower, distributing the spices evenly. Drizzle olive oil over the cauliflower and toss to combine.
Spread onto a lined baking sheet and roast the cauliflower in the oven on 200 C degrees for 35 mins. Allow to cool slightly.
Parsley Tahini

1/2 cup tahini paste
1/2 cup water
Juice of half a lemon
1/2 teaspoon salt
1 clove garlic
One bunch parsley.

In a blender or food processor, combine all the tahini ingredients until smooth.

To serve

Pomegranate arils
Pumpkin seeds
Sunflower seeds

Layer the roasted cauliflower on a serving dish. Sprinkle over pomegranate arils, pumpkin seed and sunflower seeds. Drizzle over the prepared tahini.
Perfect for both, lunch and dinner side. Serve warm or cold. 

Served on our white linen tablecloth and alongside our natural coloured linen napkins and amara stitch cool grey linen napkins.

Cauliflower salad with a grey linen napkin on a white tablecloth and black fork

Variations and shortcuts:
  • Use frozen cauliflower for an eay and cost-effective option.
  • Utilise ready-made tahini for an quick shortcut.

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