Neha’s Cauliflower Salad is packed full of fresh vegetables, herbs, spices and nuts, this salad certainly packs a punch and works great as a gut ‘cleanser’. It’s easy to make any night of the week, and works great as a light meal all on its own.
Serves : 4
Prep Time : 30 MINUTES
Cooking Time : 30 MINUTES
Ingredients
Method
– Preheat the oven to 220°C.
– Place the cauliflower florets into a bowl and set aside. In a separate bowl, mix together the coriander powder,
cumin powder, paprika, turmeric, salt and olive oil. Pour this over the cauliflower and toss together until all the florets are well coated.
– Spread the florets onto a baking sheet, making sure not to overcrowd them. Roast in the oven for approximately 30 minutes or until tender and the edges start to brown. Make sure to flip them halfway through. Once roasted, set aside and allow to cool.
– For the dressing, mix the tahini, yogurt, dill, lemon, garlic, salt, and pepper in a bowl until the mixture starts to thicken. Add water to slightly loosen the mixture.
– Lay out the arugula leaves on a serving plate. Scatter the roasted cauliflower over the arugula leaves, and drizzle with the tahini dressing. Sprinkle with the pomegranate seeds, pine nuts/walnuts, sliced olives, and mint leaves. Finish off with a drizzle of pomegranate molasses and serve.
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