Tumeric Roasted Cauliflower Salad

I live for salads, but they can sometimes be quite time consuming to put together. So when I was thinking about this one, my aim was to come up with a salad that had little ingredients, was easy to put together but tasted amazing. In my opinion the recipe below has met the brief. This salad can be a meal on it’s own or used as a delicious accompaniment to the rest of your meal. Try it and let me know what you think.

1 tablespoon olive oil
½ teaspoon cumin
1 teaspoon turmeric
¼ teaspoon salt
1 cauliflower, cut into florets
1 tin lentils, rinsed and drained
½ cup green olives
handful fresh parsley, chopped
cracked pepper to taste
sprinkle chilli flakes

¼ cup tahini
½ garlic clove, crushed
½ lemon juiced
¼ teaspoon salt
¼ cup filtered water

Preheat oven to 180 degrees.
Mix oil, cumin, turmeric and salt together to form a paste.
Toss cauliflower florets in paste making sure all the cauliflower has been covered well.
Bake in oven for approximately 30 minutes until cauliflower starts to brown.
Whilst cauliflower is cooking, prepare dressing by placing all ingredients in a blender and mix until smooth consistency. You may need to add more water in small amounts to achieve the desired consistency.
Once cauliflower has finished cooking, transfer to salad bowl and combine the remainder of the ingredients.
Drizzle salad with tahini dressing.

Serves 4


Keren is the founder of Vital Assurance, and hopes to bring to you her passion for healthy eating and living.