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.
Servings: 6 people
- 1 kg cauliflower
- 2 red peppers diced large
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- 4 tablespoons Tahini Turmeric Dressing
- 100 g rocket
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.
Drain the cauliflower then tip into a large baking dish with the diced red pepper, tossing together with the olive oil and sea salt.
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.
Remove from the oven and coat liberally with the Tahini Turmeric Dressing.
Serve over the rocket.
*Recipe for Tahini Turmeric Dressing here
Calories: 140kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 228mg | Potassium: 643mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1640IU | Vitamin C: 133.5mg | Calcium: 66mg | Iron: 1.1mg