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The depth of flavour you get from this spiced and roasted cauliflower is perfectly offset by the freshness of cucumber, mint, and pomegranate — and the creaminess of avocado and a rich tahini dressing.

You will need

Serves 6

  • 1 head cauliflower, cut into small florets
  • 1 red onion, cut into segments
  • 1/4 cup olive oil
  • 2 tablespoons dukkah
  • 1 Lebanese cucumber, deseeded and sliced
  • 1 avocado, quartered and peeled
  • 1/2 cup pomegranate seeds
  • 1/4 cup flaked almonds, toasted
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1/4 cup flat leaf parsley leaves
  • 1/2 cup lightly salted, roasted chickpeas
  • Salt flakes and freshly ground black pepper
  • 2 tablespoons nasturtium flower petals (optional), to garnish

Tahini dressing

  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 clove garlic, crushed
  • 1/3 cup dairy-free plain yoghurt
  • Salt flakes and freshly ground black pepper

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20 mins to prep

40 mins to cook

  1. Step 1

    Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.

  2. Step 2

    Place cauliflower and onion on prepared baking trays. Drizzle with olive oil and dukkah, tossing to combine. Place in preheated oven and roast for 40 minutes or until golden.

  3. Step 3

    Meanwhile for the tahini dressing, combine the tahini, lemon juice and garlic together in a small mixing bowl, stirring until smooth. Add yoghurt, 1/4 cup water, salt and pepper, stirring to combine. Set aside until required.

  4. Step 4

    To finish salad, top roasted vegetables with cucumber, avocado, pomegranate seeds, almonds, coriander, mint and parsley leaves, lightly salted chickpeas, salt, pepper, and nasturtium petals if using. Drizzle with tahini dressing and plate with a big ol’ serving spoon!

Recipe: Fiona Roberts Food

Photography: Rainbow Nourishments

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