Roasted turmeric cauliflower and pomegranate salad

This salad will quickly become a favourite! Delicious roasted cauliflower, crunchy bits of almonds, sweet pomegranate and a creamy tahini dressing. So much yum in one salad.

Makes: 4-6 serves

Prep time: 10 mins


For the roasted cauliflower:

1 small head cauliflower

2 tsp Golden Turmeric Mix (you can simply use a mix of turmeric powder, cinnamon & pepper)

1 tsp paprika powder

2 tbls Extra Virgin Olive Oil

For the salad:

120g (1 bag) of rocket or spinach

1/2 pomegranate, peeled and seeds separated

1/4 cup fresh parsley, chopped

1/4 tsp sea or rock salt

1/4 cup almonds, roughly chopped

For the dressing:

4 tbs tahini

1 lemon, juice squeezed

2-3 tbs warm water, to mix


Preheat oven to 180 degrees. 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 about 30 minutes, until golden.

Meanwhile, assemble the salad ingredients in a large salad bowl or salad platter. Once cauliflower is ready, add to the salad.

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, it will go lumpy to begin with). 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.