Name: Roasted Cauliflower & Almond Salad with Tahini Dressing
Ingredients: 2 Head 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; 3 Cups of Arugula; 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

Print Recipe

Roasted Cauliflower & Almond Salad with Tahini Dressing

Serves 4-6 people

Author: Jayne

Scale

Ingredients

Ingredients:

2 Head 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

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!