Turmeric roasted cauliflower salad with pomegranate & lemon tahini dressing
Two of my favourite things are in season right now......cauliflower and beautiful Aussie pomegranates. So I figured it was only fitting that I share with you this salad recipe starring both of these gorgeous ingredients. If you haven't roasted cauliflower before you are missing out. It is ridiculously good and works so well in salads like this one. A bed of spinach provides those all important daily greens that we all need. The toasted almonds and pomegranate arils provide some crunch factor (not to mention the stunning pop of colour the pomegranate provides) and the lemon tahini dressing and sprinkled sumac on top brings it all together.
I head of cauliflower
1½ Tbsp extra virgin olive oil
½ tsp ground turmeric
½ tsp sea salt
freshly ground cracked pepper
4 cups of baby spinach
½ cup toasted almonds, roughly chopped
The arils of one pomegranate
A large handful of continental parsley, roughly chopped
¾ tsp - 1 tsp sumac
½ cup hulled tahini
¼ cup lemon juice
1 Tbsp pure maple syrup
sea salt & pepper
Approximately 3-5 Tbsp hot water, to thin the dressing out to your desired consistency
1. Preheat oven to 190 degrees celciusm and line a baking tray with baking paper.
2. Remove the outer leaves of the cauliflower and using your hands, gently break the cauliflower up into small florets and place them on the baking tray.
3. In a small bowl mix together the olive oil, turmeric, salt and pepper. Drizzle it over the cauliflower florets and then use a spoon to gently mix the cauliflower around on the tray so that it's well coated with the olive oil and seasoning. Place in the oven and roast for approximately 40-50 minutes or until the cauliflower is just tender and slightly charred around the edges (you don't want to overcook or it will become mushy)
4. While the cauliflower is roasting, making your dressing by combining all ingredients in a bowl and whisking to combine. Start with a little hot water, adding only a tablespoon more at a time until you have a nice thick but pourable consistency to your dressing. Taste and adjust seasoning if necessary.
5. Once the cauliflower has finished roasting, remove from the oven and set aside.
6. To assemble the salad, start with your bed of spinach, then scatter the roasted cauliflower on top. Carefully drizzle over the dressing. Scatter the pomegranate arils, toasted almonds and parsley on top. Finally, sprinkle the sumac over the top and finish with a final crack of pepper.
Serves 5-6 as a side salad or say 3-4 as a meal on it's own