Roasted Cauliflower Salad with Tahini Dressing

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Roasted Cauliflower Salad with Tahini Dressing
this is a great light lunch - roasting cauliflower really enriches the flavour especially when tossed with spices. The tahini dressing is rich and creamy and a perfect accompaniment to this dish. Tahini is a good source of healthy fats, calcium, iron, zinc, copper and selenium.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Instructions
  1. Preheat oven to 200C
  2. In a large bowl toss the florets with the olive oil, spices, salt and pepper until coated.
  3. Place cauliflower into an oven proof dish and place in oven and cook for approx 40 minutes stirring occasionally.
  4. Meanwhile make the tahini sauce - simply mix all the ingredients together and season to taste - if too thick then add extra water.
  5. serve the cauliflower with the salad and tahini dressing.

Aubergine Bruschetta



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Aubergine Bruschetta

Prep Time 30
Cook Time 20

Servings


Ingredients
Vegan Cheese

Prep Time 30
Cook Time 20

Servings


Ingredients
Vegan Cheese


Instructions
  1. Cut the aubergine into slices, approx. 2cm thick

  2. In a bowl add the olive oil, herbs and garlic

  3. Place the aubergine on an oiled baking sheet and brush them with the oil and herb mixture

  4. Place in oven on 180C for 10 minutes

  5. Remove from oven, turn the slices over and brush them with oil and herb mixture. Put them back into over for 10 minutes

  6. Remove from oven and set aside

Vegan Cheese
  1. In a food processor combine the cashews and all other ingredients and blend - add water until creamy

  2. Transfer to a bowl and set aside

Tomato Topping
  1. Cut the tomatoes into small chunks, place into bowl and toss with olive oil, shredded basil, crushed garlic and seasoning

Assembling
  1. Spread the vegan cheese evenly over each aubergine slice then add tomato topping and serve