Glazed Cauliflower & Buckwheat ‘Tabbouleh’ Salad with Turmeric Tahini Drizzle - Brooke Kelly Nutriti

Ingredients

• ½ large cauliflower, chopped into small florets
• ½ tsp ground turmeric
• ½ tsp crushed fennel seeds
• ½ tsp crushed cumin seeds
• ½ cup cooked buckwheat
• 1 cucumber, cut in half and sliced finely
• 20g parsley, finely chopped
• 20g mint, finely chopped
• ⅓ cup pickled red onion
• ¼ cup crumbled feta
• 1 tbsp lemon zest
• ¼ cup pomegranate seeds
• ¼ cup toasted pistachios
• 2 tbsp extra virgin olive oil
• 1 tbsp pomegranate molasses
• 1 tsp cold water
• Salt
• Pepper
• ¼ cup tahini
• ¼tsp ground turmeric
• ¼ tsp ground ginger
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• Splash of cold water
• 1 tsp salt