I always have fresh herbs in my fridge as well as a variety of nuts and usually a pomegranate too. That means whatever other veggies I have lying about can be turned into a pretty good salad with a little bit of effort. The only really effort required here is roasting the cauliflower. Everything else just gets thrown into a bowl and tossed together. If you have a little extra effort in you, I really recommend the tahini sauce with it. While I can and often do make it myself, I do love the green tahini from Glo Health on Glenhuntly Road and also the one from Falafel Omisi on Hawthorn Road. I find so many uses for it when I have a tub in the fridge.
Herby Roast Cauliflower Salad
1 cauliflower, broken into florets
a sprinkle of cumin, coriander, cinnamon and salt flakes
a drizzle of oil
2 large handfuls of soft herbs, roughly chopped (I used dill, parsley, mint & basil)
2 large handfuls of salad leaves (I used spinach, kale and beetroot leaves)
seeds of half a pomegranate
a small handful of roast almonds, roughly chopped
a bunch of breakfast radishes, finely sliced
a good drizzle of olive oil
a drizzle of balsamic vinegar
a drizzle of pomegranate molasses
juice of half a lemon
sprinkle of salt
Preheat the over to 190C. Spread the cauliflower over 2 roasting trays and sprinkle with all the spices and salt. Drizzle with enough oil to just coat and roast for 40-50 mins until golden and crispy.
Mix together all to remaining salad ingredients in a large bowl. Top with roasted cauliflower. Drizzle over dressing ingredients and toss gently to combine. Serve.
This goes wonderfully well with tahini sauce.