Middle-Eastern Roasted Cauliflower Salad
Middle-Eastern Roasted Cauliflower Salad
This Middle-Eastern-inspired cauliflower salad is a nutritional treasure chest, combining the anti-inflammatory properties of turmeric with protein-rich tahini. The roasting process transforms humble cauliflower into a caramelised delight while preserving its impressive vitamin C content. I love how the pomegranate seeds add a burst of antioxidants and the herbs bring a fresh dimension to this hearty dish. It’s perfect for those seeking a satisfying meal that supports digestive health.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 1 medium cauliflower, broken into small florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp turmeric
- Salt & freshly ground black pepper to taste
- 2 tbsp pomegranate seeds (optional, for garnish)
- 2 tbsp toasted almonds or hazelnuts, roughly chopped
- ¼ cup fresh parsley leaves, chopped
- ¼ cup fresh coriander leaves, chopped
- 3 tbsp tahini
- Juice ½ lemon
- 1 small garlic clove, minced
- 2–3 tbsp water (to thin the dressing)
- Salt & pepper, to taste
Method
- Preheat the oven to 220°C.
- In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, turmeric, salt and pepper until evenly coated.
- Spread the seasoned cauliflower on a baking sheet in a single layer. Roast for 25–30 mins, flipping halfway through, until golden brown and slightly charred at the edges.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, salt and pepper. Gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth and pourable consistency.
- Once roasted, transfer the cauliflower to a serving bowl or platter. Sprinkle with pomegranate seeds (if using), toasted nuts, parsley and coriander leaves. Drizzle generously with tahini dressing.
- Serve warm or at room temperature.
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