Roasted Cauliflower Salad


  1. Preheat the oven to 200 fan. Chuck the cauliflower into a roasting dish and add 2 tbsp olive oil, the Baharat and a good pinch of salt. Toss together and roast for 30-35 minutes until charred and tender.
  2. Meanwhile, grate the tomato with the course side of a cheese grater over a mixing bowl. You will get a pulpy juice. Discard the left-over skin. Add the juice of ½ a lemon, the remaining olive oil and a good pinch of salt. whisk together.
  3. Pop the tahini into a mixing bowl and add the garlic, remaining lemon, 100ml of water and a pinch of salt. Whisk together until smooth. It will split and then come back together and thicken.
  4. To serve, swirl most of the tahini dressing onto a plate and arrange the cauliflower over the top. Drizzle over the tomato dressing and remaining tahini dressing. Scatter over the pistachios, parsley and Turkish pepper flakes.


Serves 4

1 cauliflower cut into florets (600g) and leaves
4 tbsp olive oil
2 tsp baharat
1 large tomato
The juice of a lemon
100ml tahini
1 clove garlic, crushed
30g shelled pistachios, roughly chopped
A small handful of finely chopped parsley leaves
2 tsp Turkish pepper flakes

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