This is hands down one of the tastiest salads I’ve ever created. Roasted cauliflower and tahini are a match made in heaven and the addition of crunchy roasted almonds, cumin and greens elevate this dish to another level. Better yet, it’s packed with nutrients and fibre that will keep you fuller for longer.

Roasted Cauliflower & Almond Salad with Tahini Dressing

Serves: 2

Ingredients

• 1 head cauliflower, chopped
• 1/3 cup almonds, chopped
• 2 garlic cloves, chopped
• olive oil
• sea salt
• 2 handfuls rocket

Dressing

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1/4 cup warm water
• 1 tsp cumin
• 1 tsp sea salt
• 1 tbsp parsley, chopped

Method:

1. Preheat oven to 180°C.
2. On a large baking tray, spread the cauliflower, garlic and almonds. Drizzle with olive oil and season generously with sea salt. Place in the oven for 25–30 minutes, until the cauliflower is golden and cooked through.
3. To make the dressing, combine the tahini, lemon juice, warm water, cumin, sea salt and parsley and whisk to combine. Set aside.
4. Assemble the salad ingredients including the rocket, roasted cauliflower, almonds and garlic and drizzle with the dressing. Top with a few extra sprigs of parsley and serve with your protein of choice.