Harriet Olive makes Spiced Cauliflower, Roast Vegetable and Kale Salad
made by Harriet Olive
WHAT I'M MAKING
Let the cauliflower caramelise and become almost meaty before you pull it out of the oven and drizzle it with the zesty tahini dressing. This is one of my go-to autumn or winter salad when I’m feeling like I need something on the lighter side but still comforting and nourishing. You can throw in whatever spices you have and love but would definitely recommend keeping the turmeric and cumin. A curry powder is also great here.
1 tbsp tahini
2 tbsp olive oil
1 tbsp apple cider vinegar
Juice of half a lemon
Pinch of salt
1 garlic clove, crushed
1 tbsp water (or to desired consistency)
For the cauliflower, preheat the oven to 200C. Combine all the spices and olive oil in a bowl and mix to form a paste-like consistency. Cut cauliflower into bite-sized pieces and add them into the bowl and stir to coat them in the spice mix. Pour these out on to a baking tray large enough for them not to be on top of each other. Use a spatula to get all of those lovely spices from the bowl onto the cauliflower. Place in the oven for 30 minutes, or until the cauliflower is caramelised and soft. Pull the tray out half way and give them a mix.
Meanwhile, place kale into a bowl and drizzle with a tablespoon of olive oil and massage it to soften. Put the kale aside. In a separate bowl, mix together the tahini dressing ingredients to form a loose consistency. You might need to add more olive oil. The water can also cause the dressing to split but keep mixing, it will return to the creamy consistency with a good stir.
When the cauliflower is ready, add it to the bowl with the kale and add in the roasted almonds. Give it a good mix before drizzling the dressing over. To serve, place in your beautiful chosen made + more bowl, top with herbs and give it a drizzle of olive oil.
Enjoy, Love Harriet