Cauliflower is one of those vegetables that I think is vastly underrated. Granted, it’s not the most exciting of ingredients at first glance, but you can actually create so many wonderful sweet and savoury dishes to transform cauliflower into something really delicious! This is such a simple recipe and requires very little preparation nor fancy ingredients. Never the less, roasting cauliflower is a great way of making something that on it’s own can be a little bland, into a really tasty addition to any meal.
Here I’ve roasted the cauliflower in a delicious blend of turmeric, coriander and garlic to create this gorgeous golden hue and add an extra dimension of flavour to the salad. I think that the dressing is what really pulls everything together here and just makes it taste that extra bit more tasty. It’s a creamy blend of tahini, lemon and a touch of maple syrup to add a little hint of sweetness. Tahini dressings are literally one of my favourite thing to serve with salads, stir-fries.. and pretty much any savoury meal really. I’ve mentioned before, how I didn’t really used to be a huge tahini fan, but am now a definite convert. It does have quite a unique flavour that I think could take a little while to get used to, but it just makes the most creamy and delicious salad dressings, as well as being nutrient packed!
This is a great dish to serve during the summer months as it’s really light and fresh with the amazing bursts of sweet, fruity flavour from the pomegranate seeds and zingy, creamy dressing. It’s also a slightly more interesting way to enjoy salads without having to eat a plate full of plain lettuce. I know lots of people typically imagine a salad to be rather plain and just a bunch of leaves on a plate, when actually, in this case, that couldn’t be more wrong!
Turmeric roasted cauliflower salad with a lemon tahini dressing
- 1/2 cauliflower
- 180 30 minutes
- Sea salt and pepper
- 1/2 tsp turmeric
- Sprinkle ground coriander and garlic granules
- tsp rapeseed oil
- 1 tbsp tahini
- 1 tsp rapeseed oil
- 1 garlic clove- crushed
- Sea salt
- 1/4 lemon
- 1/2-1 tsp maple syrup
- Fresh parsley
- Pine nuts
- Pomegranate seeds
- Preheat your oven to 180 degrees c. Cut the cauliflower into florets and season with the oil, salt, pepper and other spices. Massage everything together to insure that all of the cauliflower is evenly coated. Roast in the oven for around 30 minutes.
- Meanwhile, to make the dressing, combine all of the dressing ingredients and mix well. Add in as much or as little water as needed to reach a slightly runny (but not too runny) consistency.
- When your cauliflower is done, serve onto a place and sprinkle with a handful of pine nuts, pomegranate and fresh parsley. Drizzle over the dressing and enjoy!