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Roasted Cauliflower & Almond Salad with Tahini Dressing
Serves 4-6 people
Ingredients
Units Scale
2 heads cauliflower, chopped into florets 3 Tbsp Avocado oil 1 cup sliced almonds (or chopped) 1-2 garlic clove, finely chopped 1 Tbsp ground turmeric 1 tsp sea salt 1 tsp fresh ground pepper
To Serve with:
3 cups of Arugula
Tahini Dressing:
1/4 cup tahini 1 lemon, juiced 1/2 bunch parsley, chopped 1 tsp ground cumin 1/2 cup water, slightly warm 1/2 tsp sea salt
Instructions
Directions:
- Preheat Oven to 375. Line a baking tray with baking paper.
- Place cauliflower florets on tray.
- In a separate small bowl mix together the avocado oil, sliced almonds, turmeric, sea salt and pepper. Mix Well. Pour over the top of the cauliflower. Mix to incorporate.
- Place in oven for 15 minutes. Check and toss. Continue roasting for another 15 mites or until crispy and golden brown.
- In a small bowl, combine all “dressing” ingredients and whisk until combined.
- To plate, place the arugula in bowl and add the cauliflower over the top, followed by the dressing. Enjoy!
