Roasted Cauliflower & Pomegranate Salad with Tahini-Lemon Drizzle
Often underrated, cauliflower takes centre stage in this creamy, crunchy and deeply satisfying dish. Naturally high in fibre, rich in antioxidants, and with a hint of zinc, this warm salad offers a nourishing midweek vitamin boost. Balanced with vibrant pomegranate seeds and a silky tahini dressing, it’s as wholesome as it is moreish.
Serves
2
Cook Time
Dietary
Vegetarian
Vegan
Dairy-Free
Gluten-Free
Ingredients
- ½ head of cauliflower, cut into florets
- 1 tbsp olive oil
- 2 tbsp pomegranate seeds
- 1 tbsp pumpkin seeds
- 2 handfuls of baby spinach
- 1 tbsp tahini
- Juice of ½ lemon
- 1 tsp runny honey (remove if vegan)
- 2 tbsp water
- Salt, to taste
Method
- Preheat the oven to 200°C (fan 180°C). Toss the cauliflower florets with the olive oil and a pinch of salt, then roast for 25 minutes, or until golden and crisp at the edges.
- Meanwhile, whisk together the tahini, lemon juice, honey and water to form a smooth, pourable dressing. Add a little more water if needed.
- In a large bowl or on a serving platter, layer the spinach, roasted cauliflower, pomegranate seeds and pumpkin seeds.
- Drizzle over the tahini dressing and serve warm or at room temperature.
