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
Raw Romanesco cauliflower florets
2 tbsp raw tahini ( I love the Al Rabih brand)
2 tbsp lemon juice
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!