Middle Eastern Cauliflower Salad | Crispy & Spiced

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the cauliflower, divide into bite-sized florets, and dice the stalk into small cubes.

In a large bowl, toss the cauliflower florets with 20 ml extra virgin olive oil, ground cumin, fine salt, and ground black pepper. Spread on the baking sheet and roast in the preheated oven for about 25 minutes until golden brown and tender.

For the dressing, stir the tahini with the juice of the organic lemon, the remaining 20 ml extra virgin olive oil, and 2–3 tbsp of lukewarm water until creamy. Season to taste with a pinch of salt and pepper.