Middle Eastern cauliflower salad – La Maison Orphée

Ingredients

• ½ cauliflower, cut into small florets
• 300 g potatoes, cut into quarters
• 1 can (398 ml) chickpeas, drained and rinsed
• 15 ml (1 tablespoon) Garam Masala spice blend
• 10 ml (2 teaspoons) smoked paprika
• Maison Orphée’s Avocado Oil
• 120 ml (1/2 cup) tahini
• 30 ml (2 tablespoons) maple syrup
• Juice of one lemon
• 1 clove of garlic, finely chopped
• 60 ml (1/4 cup) water
• 60 ml (1/4 cup) crumbled feta cheese
• A few pomegranate arils (optional)
• A few fresh coriander leaves (optional)