Baked Cauliflower and Herb Salad

with Tahini Sauce

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vegan
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Instructions

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1 Bake

Preheat the oven to 200°C/180°C fan.  Chop or break the cauliflower into bite-size pieces. Place the cauliflower onto a baking tray with a generous drizzle of oil and sprinkle with salt. Bake for 15 min. After 15 min, add the hazelnuts and bake for 5 min or until starting to brown. Transfer the hazelnuts to a plate.

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2 Prep

Meanwhile, pick the mintcoriander and parsley leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Chop the cherry tomatoes and cucumber.

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3 Make glaze

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the butterhoney and pomegranate molasses. Cook for 1 min or until foaming, then whisk until combined. Remove the pan from the heat. Reserve. This is your glaze.

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4 Make sauce

Peel and grate the garlic directly into a bowl. Juice half the lemon into the bowl. Add the tahini and salt and whisk. Finally, gradually add 1/1.5/2 Tbsp of cold water and continue to whisk until smooth. Set aside.

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5 Glaze cauliflower

Once the cauliflower is cooked, pour the glaze over it. Toss on the tray until the cauliflower is coated.

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6 Serve

In a large bowl, toss the coriandermintparsleypomegranatecucumberlollo and tomatoes with a squeeze of lemon juice and a drizzle of olive oil. Season with salt. Divide the salad among plates, crumble the feta over the top. Top with the roasted cauliflower. Serve the tahini sauce to the side. 

Tips for fussy eaters

Chop the herbs instead of leaving them whole!

Pro tip

Don't toss the salad in the dressing too far in advance.

Pomegranate molasses come with a healthy punch of acidity. Perfect when paired with sweet honey and salty butter!

Cooking Time: 30 min

Cals 688 · Prot 13 · Carbs 62 · Fat 46

Gluten-Free

Dairy-Free

Ingredients

Number of people

Salad

Cauliflower 400 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Hazelnuts 40 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Fresh parsley 15 Grams
Pomegranate 1 Piece
Cherry tomatoes 150 Grams
Cucumber 2 Piece
Salted vegan butter 20 Grams
Honey 15 Grams
Pomegranate molasses 20 Grams
Lollo salad mix 100 Grams
Vegan feta 100 Grams

Tahini sauce

Garlic cloves 0.5 Piece
Lemon 1 Piece
Tahini 40 Grams
Salt 1 Tsp

Pomegranate molasses come with a healthy punch of acidity. Perfect when paired with sweet honey and salty butter!

Cooking Time: 30 min

Cals 688 · Prot 13 · Carbs 62 · Fat 46

Gluten-Free

Dairy-Free

Instructions

photo

1 Bake

Preheat the oven to 200°C/180°C fan.  Chop or break the cauliflower into bite-size pieces. Place the cauliflower onto a baking tray with a generous drizzle of oil and sprinkle with salt. Bake for 15 min. After 15 min, add the hazelnuts and bake for 5 min or until starting to brown. Transfer the hazelnuts to a plate.

photo

2 Prep

Meanwhile, pick the mintcoriander and parsley leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Chop the cherry tomatoes and cucumber.

photo

3 Make glaze

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the butterhoney and pomegranate molasses. Cook for 1 min or until foaming, then whisk until combined. Remove the pan from the heat. Reserve. This is your glaze.

photo

4 Make sauce

Peel and grate the garlic directly into a bowl. Juice half the lemon into the bowl. Add the tahini and salt and whisk. Finally, gradually add 1/1.5/2 Tbsp of cold water and continue to whisk until smooth. Set aside.

photo

5 Glaze cauliflower

Once the cauliflower is cooked, pour the glaze over it. Toss on the tray until the cauliflower is coated.

photo

6 Serve

In a large bowl, toss the coriandermintparsleypomegranatecucumberlollo and tomatoes with a squeeze of lemon juice and a drizzle of olive oil. Season with salt. Divide the salad among plates, crumble the feta over the top. Top with the roasted cauliflower. Serve the tahini sauce to the side. 

Tips for fussy eaters

Chop the herbs instead of leaving them whole!

Pro tip

Don't toss the salad in the dressing too far in advance.

Ingredients

Number of people

Salad

Cauliflower 400 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Hazelnuts 40 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Fresh parsley 15 Grams
Pomegranate 1 Piece
Cherry tomatoes 150 Grams
Cucumber 2 Piece
Salted vegan butter 20 Grams
Honey 15 Grams
Pomegranate molasses 20 Grams
Lollo salad mix 100 Grams
Vegan feta 100 Grams

Tahini sauce

Garlic cloves 0.5 Piece
Lemon 1 Piece
Tahini 40 Grams
Salt 1 Tsp
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