Roasted cauliflower salad
 
Ingredients
  • 1 head cauliflower
  • 1 Tbsp olive oil
  • 2 Tbsp capers
  • 3 Tbsp currants
  • ⅓ cup olives, halved
  • ½ cup loosely packed flat-leaf parsley
  • 1 cup baby spinach leaves
  • 1 fresh fig, sliced
  • Chilli flakes, to serve
  • Extra parsley, to serve
Dressing
  • Dressing
  • 1 Tbsp tahini
  • ½ Tbsp honey
  • 3 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 1 tsp cumin
  • Salt to taste
  • Water to thin
Instructions
  1. Preheat oven to 190 C || 375 F
  2. Cut cauliflower into small florets. Add to a bowl with the olive oil and sprinkle with a little salt. Toss to coat.
  3. Place on a lines tray and bake 30 - 35 minutes, turning at the 20 minute mark.
  4. Remove from oven and allow to cool slightly.
  5. Tear the spinach and parsley with your hands and scatter over a serving tray. Add the cauliflower, and then the currants, capers,olives and figs across the top.
  6. Make the dressing by combining all the ingredients in a small bowl and mixing well. Add water a tablespoon at a time to thin until desired consis
  7. Pour the dressing over the top.
  8. Sprinkle with more parsley and chilli flakes to serve.
Recipe by to her core at http://tohercore.com/roasted-cauliflower-salad/