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Turmeric Roasted Cauliflower & Pomegranate Salad with Lemon Tahini Dressing
Gluten-free and Vegan! – Props to Tris from Balanced Body Nutrition for making such a pretty and colourful salad!
Ingredients
Roasted Cauliflower:
- 1 small head cauliflower, cut into florets
- 2 tsp Golden Grind Turmeric Mix (you can simply use turmeric powder)
- 1 tsp paprika powder
- 2 tbls Extra Virgin Olive Oil
Salad:
- 120g (1 bag) French baby kale (or rocket or spinach)
- 1/2 pomegranate, peeled and seeds seperated
- 1/4 cup fresh parsley, chopped
- 1/2 tin chickpeas, rinsed and drained
- 1/4 cup almonds, roughly chopped
Dressing:
- 4 tbls tahini
- 1 lemon, juice squeezed
- 1/4 tsp sea or rock salt
- 2-3 tbls warm water, to mix
Method
- Preheat oven to 180 degrees celcius. Line a baking tray with baking paper. Chop cauliflower into small florets, and toss in turmeric, paprika and extra virgin olive oil until coated. Roast for approx. 30 minutes until golden.
- Meanwhile, assemble the salad ingredients in a large salad bowl or salad platter.
- In a small bowl, whisk together the tahini, lemon juice and salt until well combined. This will take a minute or so of whisking to bring the lemon and tahini together (at the start you will notice the oil separates). Add warm water and whisk together, adding only 1 tablespoon at a time until the dressing consistency is runny enough to drizzle over the salad.
- Drizzle dressing over the salad before serving.
Tris Alexandra is a holistic health and wellness coach, nutrition nerd, wholefood lover, and fit foodie. Her blog shares her passion for empowering others with evidence-based resources and recipes to live an optimally healthy life.
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