Roasted Cauliflower Salad
This Roasted Cauliflower Salad is the perfect solution for an easy lunch. Roasting really brings out the natural sweetness of the cauliflower as well as the crispiness of the chickpeas. Topped with almonds and pomegranate and finished with a turmeric tahini dressing – it's a feast for the eyes too!
Ingredients
Salad Ingredients:
- 1 large cauliflower
- 2 x 400g tins of chickpeas (2 x 14oz)
- 1 tbsp olive oil
- 1½ tsp ground turmeric
- 1½ tsp ground cumin
- Salt & pepper
- Large handful of rocket leaves (arugula)
- Handful of pomegranate seeds
- ½ cup toasted, flaked almonds (50g)
Turmeric tahini sauce ingredients:
- ⅓ cup tahini (80g)
- ¼ cup water (60ml)
- 2 tbsp lemon or lime juice
- 1 tsp ground turmeric
- ½ tsp garlic powder or a crushed clove of garlic
- 1 tsp sea salt
- Few grinds of black pepper
- Optional: 2 tsp maple syrup
Instructions
- Preheat the oven to 180C/350F.
- Chop the cauliflower into large florets and add to a large baking tray. Drain and rinse the chickpeas and add those to the same tray. Drizzle over the olive oil, add the spices, salt and pepper and mix well. Bake for about 25 mins, giving a shake halfway through.
- Whilst the cauliflower is cooking, make the sauce by adding all the ingredients to a jar and mixing well.
- Add the rocket leaves to a large serving bowl. Add the cooked cauliflower and chickpeas. Pour over the sauce and mix well. Top with the pomegranate and some toasted, flaked almonds.
Notes
- The dressing is great as a standalone option for many dishes. If you don’t use it all just keep it in a jar in the fridge and it will last for up to a week.
- The salad will store in the fridge for up to 4 days.
- I don't recommend freezing.
Nutrition
Calories: 405kcalCarbohydrates: 40.2gProtein: 19.7gFat: 21gSaturated Fat: 2.5gFiber: 10.9g
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