Roasted Cauliflower Salad with Tahini Date Dressing
This lightly spiced cauliflower is a brilliant autumnal dish that can be served warm from the oven or cold. The moreish Satya Hummus Drops are a wonderful addition – add them just before serving for added crunch.
Preheat the oven to 200°C and line a tray with baking paper. Place the cauliflower in a large bowl with the spices and the olive oil. Toss well and season generously with salt and pepper. Transfer to the prepared tray and roast for 30 minutes, or until the cauliflower
In a small bowl, mix together the lemon zest, lemon juice, yoghurt and garlic. In a separate bowl, combine the tahini, date syrup, and white wine vinegar and mix well, adding 1-2 tablespoons of water as you go to loosen the consistency.
To serve, place the roasted cauliflower in a large bowl with ¾ of the tahini date dressing, along with the sliced dates and herbs. Toss to combine and transfer to a serving platter. Top with generous spoonfuls of the yoghurt and drizzle over the remaining dressing. Scatter over the hummus drops just before serving.
1 head cauliflower, broken into florets
2 Tbsp olive oil
1 tsp turmeric powder
1 tsp garam masala
½ tsp smoked paprika
½ tsp chilli flakes
Grated zest and juice of 1 lemon
½ cup Greek-style yoghurt
1 clove garlic, mashed with a little salt
1 Tbsp tahini
1 Tbsp date syrup
2 tsp white wine vinegar
1 cup parsley or coriander, finely chopped
4 medjool dates, thinly sliced
¼ cup Satya Hummus Drops