Roasted cauliflower salad with tahini yogurt dressing

cauli salad etc

Something I really love to make, especially when friends come round for dinner, is a Middle-Eastern style feast made up of lots of different, complementary dishes. It’s great because there’s a few flavour-packed dishes which look and taste impressive together but are really easy to make. Plus, the salady things can be made ahead of time.

I usually make this warm, roasted cauli salad alongside a cold, fattoush-style salad with a zingy dressing, then something hot which provides protein, like spiced lamb koftas or harissa halloumi. I serve everything with warm flatbreads and various pickley things and, if I have more time, I’ll make homemade hummus or another dip or salad.

If you want to eat this on its own rather than as part of a spread, I’d personally amp it up a bit by adding some chopped spring onions and crumbling over som feta.

Roasted cauliflower salad with tahini yogurt dressing

Serves around 4 as part of a feast, 2-3 for a main (depending on the size of your cauliflower!)

Prep: 10 mins
Cook: 15-20 mins

1 cauliflower
olive oil (or rapeseed/veg/sunflower oil fine)
1 tbsp cumin seeds
1 tbsp ras el hanout (or if you don’t have this, use a tsp each of cumin, turmeric, paprika and sumac)
handful mint leaves, finely chopped
handful pomegranate seeds

For the tahini yogurt:
1 tbsp tahini
2 tbsp natural yogurt
½ a lemon

1. Preheat oven to 220/200 fan.

2. To prepare your cauliflower: Cut out the hard, stalky base and thick bottom leaves, but DO NOT remove all the leaves – these are SO delicious when roasted! Break the head into florets and chuck them in a large, non-stick roasting tray with the leaves.

3. Scatter over the cumin seeds, ras el hanout (and if you like things real spicy, a sprinkling of dried chillis), then season really generously with salt, drizzle over a good glug of oil and mix it all to coat.

4. Roast in the oven for 15-20 mins (depends on the size of your florets – check after 15 mins). You want the edges and the leaves to be crispy and the florets to be cooked through but still have some bite.

5. Take out of the oven to cool. Meanwhile make the tahini yogurt dressing: Mix 1 tbsp tahini, 2 tbsp natural yogurt and a food squeeze lemon (about 1 tbsp) with a generous sprinkling of salt. Stir together and then add a splash of water – keep adding until the mixture gets to drizzling consistency.

6. To serve, pile the cauliflower onto a plate and drizzle with tahini yogurt, then sprinkle with chopped mint leaves and pomegranate seeds.

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