Name: Roasted Cauliflower and Tahini Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 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 Harissa spice blend; 1 tsp of Celtic Sea salt; 1/4 tsp of cracked Black Pepper; 400g of Greens (e.g. kale, Swiss chard, collard greens).; 2 Spring Onions; 3 sticks of Celery; 60g of toasted Pumpkin Seeds; 60g of freshly chopped Coriander

1 min read

Roasted Cauliflower and Tahini Dressing

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

Ingredients:

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 Harissa spice blend
1 tsp of Celtic Sea salt
1/4 tsp of cracked Black Pepper
400g of Greens (e.g. kale, Swiss chard, collard greens).
2 Spring Onions
3 sticks of Celery
60g of toasted Pumpkin Seeds
60g of freshly chopped Coriander

Products needed:

Instructions:

1. Roast the Cauliflower and Chickpeas: Preheat your oven to 200°C (400°F). Toss the cauliflower florets and chickpeas with MCT Oil, minced garlic, harissa spice blend, Himalayan pink salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until the cauliflower is tender and golden brown.
2. Meanwhile, in a large bowl, combine your greens, pumpkin seeds, onion and coriander.
3. Allow your cauliflower and chickpeas to cool to room temperature before adding to your greens.