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Roasted Cauliflower & Almond Salad with Tahini Dressing
Serves 4-6 people
Ingredients
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2 heads cauliflower, chopped into florets
3 Tbsp Avocado oil
1 cup sliced almonds (or chopped)
1–2 garlic clove, finely chopped
1 Tbsp ground turmeric
1 tsp sea salt
1 tsp fresh ground pepper
To Serve with:
3 cups of Arugula
Tahini Dressing:
1/4 cup tahini
1 lemon, juiced
1/2 bunch parsley, chopped
1 tsp ground cumin
1/2 cup water, slightly warm
1/2 tsp sea salt
1 lemon, juiced
1/2 bunch parsley, chopped
1 tsp ground cumin
1/2 cup water, slightly warm
1/2 tsp sea salt
Instructions
Directions:
- Preheat Oven to 375. Line a baking tray with baking paper.
- Place cauliflower florets on tray.
- In a separate small bowl mix together the avocado oil, sliced almonds, turmeric, sea salt and pepper. Mix Well. Pour over the top of the cauliflower. Mix to incorporate.
- Place in oven for 15 minutes. Check and toss. Continue roasting for another 15 mites or until crispy and golden brown.
- In a small bowl, combine all “dressing” ingredients and whisk until combined.
- To plate, place the arugula in bowl and add the cauliflower over the top, followed by the dressing. Enjoy!
- Author: Jayne