Crunchy Roasted Cauliflower Salad

I was never a fan of cauliflower growing up. In fact, I downright hated it! When the bejayzus is boiled out of it, it’s bland, soggy and insipid – the epitome of bad hotel dinner veg. But when it’s roasted with some spices it’s lovely and crunchy and flavourful. Also perfect for BBQ season, instead of roasting it, cook it in boiling water for 5 min, cover it in the tahini rub, and then whack it on the BBQ until it’s golden and delicious.

For those who have never head of it, tahini is a paste made from ground sesame seeds. You can usually find it in the supermarket aisle next to the nut butters and jams. I’ve haven’t tried a huge amount of brands, but I have Meridian’s light tahini paste at the moment and it’s delicious. It’s lovely on toast with a drizzle of honey.

Pomegranates, also known as ‘wine apples’, are a fruit that can be found in most supermarkets. The fruit consists of loads of small seeds which are surrounded by a juicy little capsule – all of which is eaten. To prepare it, cut the pomegranate down the middle, then hold half over the bowl, skin side facing you, and tap it firmly all over with a wooden spoon and the seeds will fall out into the bowl. Don’t try peeling it with your fingers because they’ll stain a nasty yellow for a couple of days. And wear an apron because bits of the juice will fly everywhere and also stain your clothes.

If you can’t find blanched almonds in the shop, soak whole almonds in hot water for 15 min, then peal off the skin. It’s really simple to do, and if they’ve soaked enough the skin will come off really easily.


Crunchy Roasted Cauliflower Salad

  • One head of cauliflower
  • Handful of rocket (arugula)
  • Handful of blanched almonds
  • ½ pomegranate

For the tahini rub:

  • 2 tsp tahini
  • 1 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp honey
  • ½ tsp chili flakes
  • pinch of garlic powder
  • salt and pepper to season

For the dressing:

  • 2 tbsp natural yoghurt
  • squeeze of lemon juice
  • ½  handful of fresh coriander (cilantro)

Preheat the oven to 150 °C.

Prepare the tahini rub by mixing all of the ingredients together in a dish.

Cut the cauliflower into small florets, then rub all over with the tahini rub and place on an oiled baking tray.

Bake for 20 min, with stirring half way through. Then add the blanched almonds and bake for another 5-10 min.

Toss the cauliflower through a handful of rocket, sprinkle the pomegranate on top.

For the dressing, squeeze a teaspoon of lemon juice into the yoghurt and mix through with some finely chopped fresh coriander. Serve alongside the salad.


Tag @thecorkfork on Instagram to show me your cauliflower creations!




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