Ingredients:

  • 1 medium head of cauliflower, cut into florets (about 4 cups / 600g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon smoked paprika (2g)
  • Salt and black pepper to taste
  • 4 cups mixed greens (e.g., arugula, spinach, or kale) (about 120g)
  • ½ cup toasted almonds or walnuts, chopped (about 70g)
  • ¼ cup pomegranate seeds (optional) (about 40g)
  • ¼ cup tahini (60g)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 2 cloves garlic, minced
  • 2-4 tablespoons warm water (30-60ml) to adjust consistency
  • Salt to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper.
  3. Spread the cauliflower on a lined baking sheet in a single layer. Roast for 25 minutes or until golden brown and tender, turning halfway through.
  4. In a separate bowl, combine tahini, lemon juice, honey (or maple syrup), minced garlic, and a pinch of salt. Gradually whisk in warm water until the dressing reaches a pourable consistency.
  5. In a large serving bowl, layer mixed greens, roasted cauliflower, toasted nuts, and pomegranate seeds (if using). Drizzle with tahini dressing and toss gently to combine.
  6. Plate and serve immediately, adding extra nuts and seeds on top for garnish if desired.