The depth of flavour you get from this spiced and roasted cauliflower is perfectly offset by the freshness of cucumber, mint, and pomegranate — and the creaminess of avocado and a rich tahini dressing.
1Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.
2Place cauliflower and onion on prepared baking trays. Drizzle with olive oil and dukkah, tossing to combine. Place in preheated oven and roast for 40 minutes or until golden.
3Meanwhile for the tahini dressing, combine the tahini, lemon juice and garlic together in a small mixing bowl, stirring until smooth. Add yoghurt, ¼ cup water, salt and pepper, stirring to combine. Set aside until required.
4To finish salad, top roasted vegetables with cucumber, avocado, pomegranate seeds, almonds, coriander, mint and parsley leaves, lightly salted chickpeas, salt, pepper, and nasturtium petals if using. Drizzle with tahini dressing and plate with a big ol’ serving spoon!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.