This would have to be one of my favourite salads. The crispy cauliflower and the spices just work so good together. (And the crisper the cauli the better) bonus points because cauliflowers are currently in season here in Australia.
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What you need
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1/2 head of cauliflower cut into smaller florets
EVOO
1 tsp garlic powder
1 tsp onion powder
1 tsp turmeric
1.5 tsp cumin
Salt and Pepper to season.
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For the salad components
Rocket - toasted almonds - feta - red onion and pomegranate seeds.
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For the tahini yoghurt dressing
2 Tablespoons tahini
3 Tablespoons water {more of less depending on the consistency you like}
1 small garlic clove, finely minced
1/2 cup Greek yogurt
1/2 lemon, juiced
2 Tablespoons extra virgin olive oil
Dash of salt and pepper
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Preheat oven to 230°c
Drizzle EVOO over the cauliflower and add your spices. Massage the spices all over the cauliflower (I wear gloves so the turmeric doesn’t stain my hands).
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Once massaged through - add your cauliflower to a prepared pan - and roast on high for 20-25 mins. You want the cauliflower to be golden and brown. The crispier the better.
All to cool - add to the rest of your salad components - and drizzle with your tahini dressing.
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