Roasted Cauliflower Salad with Tahini Turmeric Dressing

This warm Roasted Cauliflower Salad with Tahini Turmeric Dressing is the perfect way to serve cauliflower. The cauliflower is golden and crunchy at the edges, soft within and paired with sweet red peppers, lush peppery rocket and drizzled generously with the vibrant Tahini Turmeric Dressing.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

I can’t sleep. Everything is keeping me up at the moment and I’m worrying perpetually about the baby. I’m due next week and ever since I had this last minute diagnosis of gestational diabetes (which the doctors are still unconvinced I actually have but are treating it like I do anyway) I’m convinced my baby and I are suffering from every affliction under the sun.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

It wasn’t this way when I was pregnant with Cole, I think I was naïve and just assumed everything would be okay and it was. However since I have become a mother and spend most of my social time talking to other mums, listening to their stories and engaging more with birth stories in the media then I realise how lucky I had it with Cole and that terrifies me.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

Last night I couldn’t sleep due to itching. I have had itchy skin for the past few weeks and have put it down to hormones and one of those weird pregnancy things. But I couldn’t sleep and I did what any nervous mother does at 3am I googled it. Does Google make things better or worse? Turns out the itching could mean something which of course will probably lead to dire consequences for the baby. When does it not? Or it could mean nothing. Let’s face it, it’s usually nothing. All I know is as I wait for the midwife to call me back I am itching more than ever and convincing myself that this is something else I and the doctors have missed during my pregnancy. The baby is arriving next week regardless as I am being induced early due to the maybe gestational diabetes. It is the same course of action they would take for the itching thing as well so it’s all being taken care of anyway so really I’m worrying over nothing. That’s easy to say but as I wait here feeling my baby kicking and shuffling around like he’s trying to reassure me I won’t rest or sleep properly until he’s in my arms happy and safe. Then of course comes the worry that comes hand in hand with a having a newborn. But at least it’s a different kind of worry and that would be a relief at this stage.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

Launching from my inner turmoil about pregnancy and motherhood to a roasted cauliflower recipe is always going to be a bit clunky I’m afraid. I’m sure there’s an analogy somewhere about giving birth and brassicas but my brain is everywhere and you’re just going to have to go with it.

I was going to post this recipe over the weekend but I only remembered during my sleepless night last night that this delicious recipe has been patiently waiting to be published since Saturday.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

Roasted cauliflower is the perfect accompaniment to the Tahini Turmeric Dressing I posted last week and this salad has overtaken cauliflower cheese as my favourite way to serve this particular vegetable. I absolutely adore it as an accompaniment to steak on our patented Steak Fridays. It’s no effort to make and feels very virtuous heaping a pile of delectable vegetables next to your steak. I love the way cauliflower roasts in the oven, the balance is to get it beautifully golden and crisp at the edges of the florets whilst keeping the inside of the vegetable soft and creamy.

Cauliflower needs robust flavour so paired with the sweetness of the red pepper and the pepperiness of the rocket it’s a perfect combo. Then the Tahini Turmeric Dressing is an absolute bonus, bringing all the elements together into a complete dish.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

I need all the help I can get making my meals as delicious as possible so that I don’t miss my sugar hit afterwards and this Roasted Cauliflower Salad with Tahini Turmeric Dressing really hits the spot.

Print Recipe
Roasted Cauliflower Salad with Tahini Turmeric Dressing
This warm Roasted Cauliflower Salad with Tahini Turmeric Dressing is the perfect way to serve cauliflower. The cauliflower is golden and crunchy at the edges, soft within and paired with sweet red peppers, lush peppery rocket and drizzled generously with the vibrant Tahini Turmeric Dressing.
Roasted Cauliflower Salad with Tahini Turmeric Dressing
Prep Time 10 minutes
Cook Time 40 minutes
Servings
6 people
Ingredients
  • 1 kg cauliflower
  • 2 red peppers diced large
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • 4 tablespoons Tahini Turmeric Dressing
  • 100 g rocket
Prep Time 10 minutes
Cook Time 40 minutes
Servings
6 people
Ingredients
  • 1 kg cauliflower
  • 2 red peppers diced large
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • 4 tablespoons Tahini Turmeric Dressing
  • 100 g rocket
Roasted Cauliflower Salad with Tahini Turmeric Dressing
Instructions
  1. First par-boil the cauliflower. Place the cauliflower in a large saucepan of boiling water, bring back up to the boil then simmer for 10 minutes.
  2. Drain the cauliflower then tip into a large baking dish with the diced red pepper, tossing together with the olive oil and sea salt.
  3. Roast for 20 minutes, give the dish a good old shake then roast for a further 20 minutes until the cauliflower is starting to crisp and brown.
  4. Remove from the oven and coat liberally with the Tahini Turmeric Dressing.
  5. Serve over the rocket.
Recipe Notes

*Recipe for Tahini Turmeric Dressing here

Slow Roast Middle Eastern Lamb with Toasted Almonds, Pine Nuts and Green Tahini Dressing

Slow Roast Middle Eastern Lamb with Toasted Almond Pine Nuts and Green Tahini Dressing
This recipe is a culmination of all the lovely things I have been cooking and obsessing over these past few weeks and as they are all brought together in one dish it seems fitting that it is just in time for the Easter weekend as it will make a lovely alternative to the standard British roast, if you can tear yourself away from tradition.

Slow Roast Middle Eastern Lamb  |  Stroud Green Larder

I have written before about how when I roast a joint or a bird I make sure I buy a beast large enough to fill twice the number of the original meal.  This is to ensure I achieve bountiful leftovers as there is nothing more rewarding the next day than throwing together a luxurious meal upcycled from yesterdays roast.  This lamb dish can go either way, it would work very well as one of those Easter Monday 30 minute meals or can equally hold its own as the very reason for roasting the joint in the first place.

Slow Roast Middle Eastern Lamb  |  Stroud Green Larder

Aside from the lamb itself there are three other components which I am just loving in my kitchen at the moment, the nutty crunch of almonds and pine nuts which I have toasted in abundance these past few weeks and have a nifty little jar now in my cupboard any time I need to pep up a salad or a side of rice.  I have also been caramelising onions like there is no tomorrow.  It is so worthwhile setting up a large saucepan and if your weeping eyes can handle it frying off a large amount of onions at a time, then sit them in the fridge as a little pick me up for any salad you might be preparing or as a quick go-to base for the evening’s dinner.

Slow Roast Middle Eastern Lamb with Toasted Almond Pine Nuts and Green Tahini Dressing  |  Stroud Green LarderIMG_3881

Finally I reach the cornerstone of my recent diet which is this green tahini dressing.  I have been making it every day and eating it with everything.  Tahini by itself I do think is an acquired taste.  First you must fall in love with houmous which I think most of us have down pat by now, then if you strip out the chickpeas you are left with this core element.  Tahini is no longer defined by its houmous heritage as we are now learning from middle eastern cooking the delights of this ingredient on its own.  However, since tahini is the richer element of the houmous it needs definite lightening up so the addition of lots of fresh herbs and lemon juice lifts the sauce into a bold creamy dressing.

This makes a lovely salad on its own but is also an absolute feast if served with cumin roasted potatoes or buttered rice.

Slow Roast Middle Eastern Lamb with Toasted Almond Pine Nuts and Green Tahini Dressing  |  Stroud Green Larder

Slow Roasted Lamb with toasted almonds, pine nuts and a green tahini dressing

1.5kg lamb shoulder on the bone (for spice paste see below)
50g flaked almonds
50g pine nuts
1 tbsp olive oil
2 onions, sliced thinly
2 red peppers, deseeded and sliced thinly
fresh dill, mint and coriander to scatter

Lamb spice paste
½ tsp ground ginger
¼ tsp cinnamon
1 tsp ground coriander
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp cayenne pepper
juice of ½ lemon
60ml olive oil

Green tahini dressing
3 tbsp light tahini
juice of 1 lemon
3 tbsp water
15g dill
28g coriander including stalks
10g mint leaves

  1. Pre-heat oven as high it will go.
  2. Mix together all the spice paste for the lamb.
  3. Slash into the lamb shoulder several times with a sharp knife. Slather the spice paste all over the lamb, massaging into all the slashes you created.
  4. Place the lamb on a roasting tray and cover with foil. Put the lamb in the oven, immediately turning the oven down to 170°C. Roast for 4 hours. Then remove from the oven and rest for 15 mins
  5. Half an hour before you remove the lamb from the oven put the almonds and pine nuts in a medium saucepan on a low heat and toast gently until they are just about to turn colour. Transfer to a small bowl and set aside.
  6. In the same saucepan heat the olive oil then add the onions and some seasoning. Cook gently on a very low heat for 20 mins until completely softened but not yet caramelised, then add the red peppers, stirring in. Cook for a further 10 mins until the peppers have softened and the onions have caramelised. Set aside.
  7. To make the tahini dressing just whizz everything up in a food processor with seasoning until smooth.
  8. After the lamb has rested, pull the meat off the bone. Mix with the onions and peppers, a slug of olive oil and a squeeze of lemon. Scatter the almonds, pine nuts and a few fresh herbs over the top.
  9. Serve with the tahini dressing.