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Roasted Cauliflower

There are so many variations for this salad that I can't possibly put them all here. I will give you the recipe that I use a lot and a few variations. I also often drizzle it with tahini dressing.

I have used 1 head of cauliflower but often double or triple up!



1 large head of cauliflower, broken into small florets

2 tsp cumin

2 tbsp rapeseed oil

1 tsp Maldon salt


1 tin chickpeas, drained and roasted on a baking tray at 200C until crispy

2 tbsp pomegranate seeds

1 tbsp pumpkin seeds, toasted in a dry pan for a few mins

Finely chopped herbs such as flat leaf parsely, mint or dill

Pomegranate Molasses

Raw Romanesco cauliflower florets


2 tbsp raw tahini ( I love the Al Rabih brand)

2 tbsp lemon juice

Warm water


  • Preheat oven to 200C.

  • Put the cauliflower florets onto a baking tray. Drizzle with the oil, cumin and salt. Mix into the cauliflower gently with your hands.

  • Put into the oven for at least 30 mins and then keep checking. You want it to be browning but not burning. 

  • Take the cauliflower out and let it cool.

  • Meanwhile make the dressing by spooning the tahini into a bowl and gradually whisking in the lemon juice. 

  • If the mixture is still thick, gradually add water, whisking continuously until it's a liquid consistency but not too liquid. If too liquid, add a little more tahini.

  • Drizzle the dressing over the cauliflower before serving and add whatever extras you like. Be creative!

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