Because sometimes the simplest salad is the best one. The salad of the day is a roasted cauliflower with tahini dressing salad sprinkled with pomegranate seeds. Simple, delicious and filling. My favourite kind of lunch for the office. Read on to learn more about this Middle Eastern inspired salad.
500 gr cauliflower, approximately one head of cauliflower
3 tbsp olive oil
1.5 tbsp tahini
1/2 lemon, juice
5 tbsp pomegranate seeds
Salt and pepper to taste
Clean and chop the cauliflower into smaller sized pieces. Pat dry if necessary. On a baking sheet, evenly lay out the cauliflower pieces and drizzle with 2 tbsp of olive oil. Sprinkle with salt and pepper. Roast at 180c in the middle of the oven for 40 minutes. Half way through turn over the pieces and continue roasting. Once done set aside to cool.
Mix together the tahini, 1 tbsp olive oil and lemon juice. Add salt and fresh ground pepper for taste. Add to the cooled down roasted cauliflower and mix to combine. Serve with a smattering of pomegranate seeds.
Serves 2 people.
Note: I find that tahini is so versatile from hummus, cakes and granola, to salad dressings and so many things in between you do not have to worry about any left over tahini.