This trad Lebanese cauliflower salad, which Ralph made recently, is so delicious that I had to get the recipe from him and put it on the blog. It’s got the great combo of flavours from the sweetness of the pomegranate seeds popping in your mouth, to the tangy sesame nutty dressing. It’s crunchy and creamy and totally dairy free and vegan. You will also love it if you love roasted cauliflower. If only all healthy eating was this divine.
Serves 2-3 as a side.
1/4 cup of Tahini
Juice of 2 lemons
A handful pomegranate seeds
A handful of roasted pine nuts
2 tablespoons of olive oil
A sprig of chopped parsley
A few tablespoons of water
Salt and Pepper
Preheat the oven to 200°C.
Cut the cauliflower into medium sized florets or into steaks by slicing into one inch thick slices.
Coat the florets or slices with olive oil, salt, and pepper and then place on a non stick baking pan.
Bake for 25-30 minutes until the cauliflower is a bit charred on the edges and cooked through. The slices need turning half way through.
In the meantime, make the Tahini sauce by adding a good pinch of salt and slowly adding water to the Tahini, while whisking, until the sauce has the consistency of Greek yogurt. I use a stick blender for speed.
Add the lemon juice and keep mixing until the sauce has a medium-runny consistency. Taste and adjust, as needed.
To serve, assemble the baked florets or slices on a plate, drizzle with the Tahini sauce and sprinkle the pomegranate seeds, parsley and pine nuts.