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
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Ingredients
Roasted Cauliflower
- 1 medium cauliflower cut into florets
- 3 tbsp Extra virgin olive oil
- 1/2 tsp cumin, smoked paprika, turmeric
- 1/2 tsp smoked paprika
- Salt and pepper to season
Tahini Dressing
- 3 tbsp tahini paste
- 1 garlic clove crushed
- Juice of 1 lemon
- 3 tbsp Coconut yoghurt
- 1 tbsp Water
Salad
- 90 g rocket
- 1 small carrot julienned
- 1/2 small cucumber peeled and cubed
- 1 tbsp Pumpkin seeds
Ingredients
Roasted Cauliflower
Tahini Dressing
Salad
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Instructions
- Preheat oven to 200C
- In a large bowl toss the florets with the olive oil, spices, salt and pepper until coated.
- Place cauliflower into an oven proof dish and place in oven and cook for approx 40 minutes stirring occasionally.
- Meanwhile make the tahini sauce – simply mix all the ingredients together and season to taste – if too thick then add extra water.
- serve the cauliflower with the salad and tahini dressing.