Baked Cauliflower and Herb Salad

with Tahini Sauce
Pomegranate molasses come with a healthy punch of acidity. Perfect when paired with sweet honey and salty butter!
92 Reviews
Cals 723 · Prot 16 · Carbs 70 · Fat 47
Vegan
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30 min
Baked Cauliflower and Herb Salad with Tahini Sauce
Pomegranate molasses come with a healthy punch of acidity. Perfect when paired with sweet honey and salty butter!
92 Reviews
Cals 723 · Prot 16 · Carbs 70 · Fat 47
Vegan
Try Hello Chef Now
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Ingredients
Number of People:
Salad
Cauliflower
400 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Hazelnuts 2*
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
Mixed salad
100 Grams
Vegan feta
100 Grams
Tahini sauce
Garlic cloves
0.5 Piece
Lemon
1 Piece
Tahini 3*
40 Grams
Salt
1 Tsp

Allergens

*2 Tree Nuts, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake

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.
Prep

2 Prep

Meanwhile, pick the mint, coriander 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.
Make glaze

3 Make glaze

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the butter, honey 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.
Make sauce

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.
Glaze cauliflower

5 Glaze cauliflower

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

6 Serve

In a large bowl, toss the coriander, mint, parsley, pomegranate, cucumber, mixed salad 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.
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