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Roasted Cauliflower Salad

with Lemon Tahini Dressing



For 4 Serves 

  • 1 cauliflower, chopped into florets 

  • 2 tbsp olive oil 

  • Lemon zest of 1 lemon 

  • 2 tsp cumin 

  • 1/2 tsp salt and 1/2 tsp pepper 

  • 250g brown or green canned lentils 

  • 100g rocket 

  • 1 small bunch kale, stemmed and finely chopped 

  • 3 carrots, peeled and grated 

  • 1/4 avocado, sliced thinly (optional)

  • 2 handfuls of walnuts, toasted (optional)

Lemon Tahini Dressing: 

  • 80ml warm water (can adjust depending how thick you want your dressing) 

  • 60g tahini (around 3-4 tbsp)

  • 1 clove garlic, minced 

  • 3 tbsp lemon juice 

  • 1 tsp maple syrup 

  • 1/4 tsp salt and 1/4 tsp pepper 


  1. Preheat oven to 200 degrees (C) fan-force and line a baking tray with baking paper. 

  2. In a large bowl, combine the chopped cauliflower with the oil and toss until evenly coated. Sprinkle with the lemon zest, cumin, salt and pepper and toss again. Bake for 30 minutes, until the edges of the cauliflower begin to brown and crisp, stirring once halfway through the baking time.

  3. Meanwhile, drain and rinse your lentils and place in the large bowl you used before. Add the rocket, kale and shredded carrot to the bowl and set aside. 

  4. To make the dressing, combine all of the dressing ingredients in a small jar and shake until everything is combined, alternately whisk in a bowl. 

  5. Pour half of the dressing over the salad mixture and mix through. To serve divide the salad mixture between the bowls, top with the roasted cauliflower, avocado slices, roasted walnuts and more dressing. 

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