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Roast Cauliflower Salad with Harissa Tahini, Pomegranates & Pistachios

Serves 2 as a main, 4 as a sharing salad

1 cauliflower

1 400g can chickpeas, drained

½ tsp cinnamon

1 tsp cumin

1 tsp turmeric

1 tsp smoked paprika

Harissa Tahini:

2 tsp harissa

3 tbsp tahini

2 tsp maple syrup

1 lemon, zest and juice

3 tbsp cold water

1/3 cup (25g) pistachios, roughly chopped

½ pomegranate, seeds removed ¼ bunch parsley, leaves picked

1. Preheat oven to 190C fan. Line two baking trays with baking paper.

2. Remove the cauliflower leaves and slice the big ones in half down the stalk. Cut the cauliflower into small florets with long stems.

3. Toss the florets, leaves and chickpeas with the spices, a drizzle of olive oil and seasoning. Arrange between the baking trays and roast for 25 mins until the cauliflower is cooked, crispy and golden.

4. Mix the harissa tahini ingredients together, adding more water if it needs a looser consistency.

5. Divide the cauliflower between two plates, drizzle with tahini and top with the pistachios, pomegranates and parsley.

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