Baked Cauliflower Salad With Lemon Tahini Dressing

This salad is the perfect meal for lunch or dinner!

It is bursting with flavours and is well-balanced with all the essential macros you need, to keep you energized throughout the day.

Did you know that roasting cauliflower is not only delicious, but it can also help retain more of its precious nutrients compared to boiling it?

Boiling can cause some of the good stuff to escape into the cooking water, leaving your cauliflower less nutritious. But fear not, roasting can help preserve these nutrients and even enhance the flavour and texture of your veggie! So next time you’re in the mood for some cauliflower goodness, consider popping it in the oven instead of boiling it to really savour all that it has to offer.

Let’s jump into the recipe 😉

SERVINGS: 6

INGREDIENTS:

FOR THE BAKED CAULIFLOWER & CHICKPEAS

1 head cauliflower
1 can of 400 g chickpeas
1 tbsp olive oil
1 tsp ground red pepper
1 tsp turmeric powder
1 tsp ground cumin
pinch of salt & pepper to taste

FOR THE TAHINI DRESSING

20 g of tahini paste
1 tbsp of olive oil
1 garlic clove
3 tbsp of lemon juice
1 tbsp agave syrup
2 tbsp of water
pinch of salt & pepper

FOR THE COUSCOUS

210 g of pearl couscous
50 g pomegranate seeds
2-3 tbsp of fresh coriander

METHOD:

Preheat the oven to 200 C.
Chop the cauliflower into small florets and place them on a large baking sheet.
Drain and rinse the can of chickpeas well and place with the cauliflower on a baking sheet. Drizzle the cauliflower and chickpeas with olive oil, and season with ground red pepper, turmeric, cumin, salt and pepper. Toss the cauliflower and chickpeas until coated in oil and spices. Place in the oven and bake for 15 min.
Meanwhile, cook the pearl couscous according to the packaging instructions.
Prepare the tahini dressing. Add the tahini, olive oil, garlic, lemon juice, agave syrup, water and salt & pepper to a flood processor. Blend until smooth.
Roughly chop the coriander.
To build the salad, combine the roasted cauliflower and chickpeas in a bowl with the cooked pearl couscous and chopped coriander. Sprinkle with the pomegranate seeds and drizzle the lemon tahini dressing over top. Toss to combine. Serve warm or cold.