A tasty and flavour-packed recipe for cauliflower and almond salad with tahini-cumin dressing

2 big handfuls of rocket
1 head cauliflower, chopped
1/3 cup almonds, chopped
2 garlic cloves, chopped
Olive oil + sea salt, for roasting

2 tbsp tahini
2 tbsp lemon juice
1/4 cup warm water
1 tsp cumin
1 tsp sea salt
1 tbsp parsley, chopped

How to
Preheat oven to 180°.

On a large baking tray, spread roasted cauliflower, garlic and almonds. Drizzle with olive oil and season generously with sea salt. Place in the oven for 25-30 minutes until golden and cooked.

To make the Cumin-Tahini dressing, combine tahini, lemon juice, warm water, cumin spice, sea salt and parsley and whisk to combine. Set aside.

Assemble the salad ingredients including the rocket, roasted cauliflower, almonds and garlic and drizzle with dressing. Top with a few extra springs of parsley and serve with protein of choice.


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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.