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Roasted Cauliflower and Tahini Dressing

Preparation Time | 10 mins

Cooking Time | 20 mins

Servings | 6-8

By | Kat Ashmore -pimped by WillPowders

A comforting, hearty and nutty salad which makes for the perfect side or lunch.


The Salad
Step 1

Preheat your oven to 220c.

Step 2

In a large bowl, toss your cauliflower and chickpeas in your oil, garlic, Za'atar, salt and pepper. Transfer on to 2 baking trays and roast for 20 minutes until the cauliflower is tender and lightly charred.

Step 3

Meanwhile, in a large bowl, combine your greens, sesame seeds, onion and parsley.

Step 4

Allow your cauliflower and chickpeas to cool to room temperature.

The Dressing
Step 1

In a blender, combine the dates, mustard, tahini, apple cider vinegar, salt, oil, and water. Blend until smooth.

Step 2

Toss your salad in the dressing and enjoy.


For the Salad:

  • 1 large head of Cauliflower, cut into 8 florets
  • 400g tin of Chickpeas
  • 2 tbsp of Olive Oil or MCT Oil
  • 2 Garlic cloves, minced
  • 2 tsp of Za'atar
  • 1 tsp of Celtic Sea salt
  • 1/4 tsp of cracked Black Pepper
  • 400g of Greens (e.g. spinach, spring greens, charred etc...)
  • 1 large red Onion
  • 3 sticks of Celery
  • 60g of toasted Sesame Seeds
  • 60g of freshly chopped Parsley

For the Dressing:

  • 4 pitted Medjool Dates
  • 1 tbsp of wholegrain Mustard
  • 60ml Tahini
  • 60ml of Apple Cider Vinegar (we love Willy's)
  • 1/4 tsp of Celtic Sea Salt
  • 60ml of MCT Oil or Olive Oil
  • 80 ml of cold Water

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