Warm Roasted Cauliflower Salad With Garlicky Tahini Dressing Warm Roasted Cauliflower Salad With Garlicky Tahini Dressing

Warm Roasted Cauliflower Salad With Garlicky Tahini Dressing | Food styling by Claire Stubbs | Prop styling by Laura Branson Image by: Jodi Pudge

Roasting cauliflower gives this mild veg a boost thanks to its delicious caramelized bits; adding aromatic Middle Eastern spices takes it one step further. Prepare the dressing at least a day ahead so the flavours can meld. 

  • Prep time 25 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 6 servings

Ingredients

Tahini Dressing:
  • Half head garlic
  • 1 teaspoon olive oil
  • 1/3 cup tahini
  • 5 tablespoons lemon juice
  • 1 tablespoon liquid honey
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground sumac
  • 3 tablespoons chopped fresh parsley or cilantro
Salad:
  • 16 cups bite-size cauliflower florets (about 1 large head)
  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh thyme
  • 1 tablespoon coriander seeds , lightly crushed
  • 1 tablespoon fennel seeds , lightly crushed
  • 1 teaspoon ground sumac
  • 1/3 cup pomegranate seeds
  • 3 tablespoons chopped fresh parsley or cilantro

Method

Tahini Dressing: Slice top third off half garlic head to expose cloves; discard. Drizzle cloves with oil; wrap in foil. Bake in 400°F oven until tender, about 30 minutes; let cool slightly. Squeeze cloves into blender. 

In blender, purée together garlic, tahini, 6 tbsp water, lemon juice, honey, salt, cumin and sumac. Add parsley; blend until combined. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Salad: In large bowl, toss together cauliflower, oil, thyme, coriander seeds, fennel seeds and sumac. Arrange in single layer on 2 parchment paper–lined rimmed baking sheets. Roast in 425°F oven, turning once, until tender and golden brown, 35 to 40 minutes. Scrape into same bowl; toss with dressing and half each of the pomegranate seeds and parsley. Transfer to large platter; sprinkle with remaining pomegranate seeds and parsley.

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 458 mg
  • Sugars 7 g
  • Protein 7 g
  • Calories 246
  • Total fat 18 g
  • Potassium 436 mg
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g

%RDI

  • Iron 21
  • Fibre 0.0
  • Folate 49
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4
  • Vitamin C 165
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Roasted Cauliflower Salad With Garlicky Tahini Dressing

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