Roasted Cauliflower Salad & Tahini Dressing | Recipes | nib

Ingredients

• 2 tbsp olive oil
• 3 tsp ground coriander
• 2 tsp ground sumac
• 2 garlic cloves, crushed
• 1 small cauliflower, cut into florets
• 400g can chickpeas, drained, rinsed
• 200g baby spinach leaves
• 1 cup loosely packed mint leaves
• 1/4 cup flaked almonds
• 1 tbsp currants
• 1/4 cup tahini
• 1 lemon, juiced
• 2 tbsp water