Roasted Cauliflower Salad is a delicious side or lunch on its own.
- Preheat over to 180 and line a baking tray with paper
- Cut the cauliflower into florets without much stalk.
- Place the florets on the baking tray in a single layer and dust lightly with sumac.
- Roast for 20 – 30 minutes then remove from oven and set aside.
- Rinse and drain your chickpeas then spread on a baking tray lined with paper and roast for 10 minutes. Remove from the oven and set aside.
- Spread walnut pieces on the same try and roast for 5 minutes or until lightly golden.
- If you have enough trays and are good with timers you can do all the roasting at the same time.
- To make the dressing by hand, thoroughly whisk together the tahini, lemon juice, water and garlic in a bowl – you’re aiming for a creamy, smooth texture. If it’s too thick, add more water. Add salt if needed.
- If using a food processor or a blender, put in all the ingredients and process until smooth. Add more water if needed. Add salt if needed. This will keep in the fridge for three days.
- Remove the seeds from the pomegranate.
- Pop all the ingredients into serving bowl, add dressing and mix through, then serve your roasted cauliflower salad immediately.
To visit Joanne’s Blog and see more of her recipes, check out her site here.
