Spiced Cauliflower And Carrot Salad With Tahini Dressing

Spiced Cauliflower And Carrot Salad With Tahini Dressing
This recipe is inspired by my travels to Morocco and the Persian cookbooks I own. It’s full of different flavours like the fragrant mint and parsley, juicy pomegranate, salty feta and crunchy hazelnuts. It’s hard to ever get bored of it! If you leave out the feta, it’s vegan friendly too!
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Spiced Cauliflower And Carrot Salad With Tahini Dressing


For the salad:

1 whole cauliflower, chopped into florets

4 carrots, chopped in chunks

1 cup quinoa

28g fresh parsley, roughly chopped

28g fresh mint, finely chopped

100g pomegranate

50g feta

1/2 cup of hazelnuts

1/2 cup pistachios

1 vegetable stock cube

1 tbsp coconut oil

1 tbsp cumin

1 tsp cayenne pepper

1 tsp paprika

1/2 tsp hot chilli powder

Salt & pepper

For the tahini dressing

1.5 tbsp tahini

1 tsp maple syrup

1 garlic clove, crushed

1 tbsp water

Juice of 1/2 lemon

How to make

  1. The first thing to do is get your spiced cauliflower and carrots into the oven to roast. Pre-heat your oven to 200°C. I like to keep the carrots quite chunky so I cut them in half length ways and then diagonally cut each half into 3 pieces.

  2. Pop a baking tray with the coconut oil into the oven for a few minutes to melt.

  3. In a bowl, mix all the spices together and season with salt and pepper. Take the tray out of the oven and add the spice mixture to the oil.

  4. Add the cauliflower and carrots and make sure they are coated in the paste-like mixture. Roast for 10 minutes.

  5. Now put the quinoa on to boil with the vegetable stock cube in the water and follow the instructions on the packet (normally around 15 minutes). Once cooked drain and set aside.

  6. Whilst your quinoa is boiling you can also toast the nuts in a hot, but dry, frying pan. Heat the pan for a minute then add the nuts. When they start to brown slightly, take them off the heat.

  7. To make the dressing add the tahini, maple syrup, lemon and garlic to a mixing bowl and stir until smooth. It will be a thick mixture. Then add the water. If this is still too thick for you you can always add a little more until you’re happy with it’s consistency.

  8. After the cauliflower and carrots have been roasting for 10 minutes, take the tray out and give it a stir and place back into the oven for 10 more minutes. Once cooked take out of the oven and set aside.

  9. Now it’s time to assemble the salad! In a big mixing bowl mix the quinoa, carrots, cauliflower, mint, parsley and pomegranate seeds together. Then crumble in your feta and add the nuts and toss.

  10. Then either serve on individual plates of just let everyone dig in!

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