I am going all kinds of crazy for this roasted cauliflower tahini salad right now. It feels like a big bowl of autumnal goodness that’s light yet comforting at the same time.
Before we even get to the salad, can we talk about this tahini dressing for a minute? Nine times out of ten when I’m making salads I revert to plain old olive oil + balsamic as a dressing. Which is to say, I’m laaaazy.
This dressing though, is 100% worth the extra few minutes effort it takes to make. It’s creamy and nutty with just a teeny hint of maple sweetness and a zing of lemon and is basically the best thing ever.
The recipe makes enough for leftovers which, trust me, you’ll manage to use! Add it to other salads or drizzle over chicken or sweet potato or veg (so many possibilities guys!).
I’m just back from a weekend in Loch Lomond which basically consisted of 2 days of indulgent food and drink. So, pretty much my ideal break!
Seriously though, if you don’t eat something delicious for every meal, was it even really a holiday?? (The answer is no.)
Anyway, this warm cauliflower tahini salad is helping me ease myself back into some kind of normal eating. Like, the roasty, ever-so-slightly charred cauliflower and toasty, nutty almonds paired with *that* dressing – it’s almost enough to trick me into thinking I’m still on a food holiday.
??Let’s all take a moment to appreciate the fact that I managed to take a pour shot that doesn’t look like a massive blurry splodge. A true achievement, believe me!
Recently I’ve been SO into roasted cauliflower – it’s even overtaken kale cauliflower cheese in my list of ‘favourite ways to eat’. Drizzled with a little olive oil & a pinch of salt then roasted until the edges are juuust starting to caramelize – heaven!
Honestly, I could quite happily eat that all by itself and be perfectly satisfied. But, tossed with some spinach, crunchy almonds and a creamy dressing it makes a super versatile dish. Equally perfect as a side dish at dinner or cold for lunch the next day!
- 1 head cauliflower
- 1 tbsp olive oil
- pinch of salt
- 100g spinach
- 50g toasted flaked almonds
- 1 shallot, finely diced
- 80g tahini
- 4 tbsp lemon juice (about 1 large lemon)
- 1 tbsp extra virgin olive oil
- 1-2 tbsp maple syrup
- Salt, to taste
- 4-8tbsp hot water
- Preheat oven to 180c. Chop the cauliflower into small florets then toss with the oil and salt. Spread on a baking tray and roast for 30 minutes.
- Meanwhile, make the dressing. Whisk the tahini, lemon juice and olive oil together then add maple syrup and salt to taste. Gradually add hot water until it reaches your desired consistency.
- Layer the spinach and shallots in a bowl, then top with the roasted cauliflower and flaked almonds. Drizzle some of the tahini dressing over and serve.
The quantities for the tahini dressing will give you extra dressing - if you don't want extra you can reduce the quantities to about a quarter but I find it easier to make a bigger batch.