Middle Eastern Roasted Cauliflower Salad - WellBeing Magazine

Ingredients

• 1 medium cauliflower, broken into small florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp turmeric
• Salt & freshly ground black pepper to taste
• 2 tbsp pomegranate seeds (optional, for garnish)
• 2 tbsp toasted almonds or hazelnuts, roughly chopped
• ¼ cup fresh parsley leaves, chopped
• ¼ cup fresh coriander leaves, chopped
• 3 tbsp tahini
• Juice ½ lemon
• 1 small garlic clove, minced
• 2–3 tbsp water (to thin the dressing)
• Salt & pepper, to taste