Tahini Cauliflower Salad
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 4.4 oz plain flour
- 1 teaspoon garlic granules
- 1½ teaspoons sweet smoked paprika
- 1 teaspoon ground cumin
- pinch of cayenne pepper
- 7 fl oz oat milk
- 1.4 lb cauliflower and/or broccoli
- pinch of flaky sea salt
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Preparation
Step 1
Preheat oven to 200°C fan / 425°F. Line a large flat baking tray with baking parchment and grease with oil.
Step 2
In a large bowl, mix together the flour, garlic granules, paprika, cumin and cayenne pepper, along with a large pinch of flaky sea salt. Pour in the milk and whisk to create a smooth batter.
Step 3
Tip the vegetables into the batter and mix so that everything is coated. Place the vegetables on the baking tray, making sure to spread them out so they’re not touching (otherwise they will steam and won't get crispy).
Step 4
Bake for 25–30 minutes, turning over halfway through (with a spatula if they’ve stuck slightly), until golden and crispy.
Step 5
Meanwhile, make the sauce by whisking together all of the sauce ingredients. Season with black pepper and flaky sea salt. Set aside ½ of the sauce to dress the salad.
Step 6
Once the vegetables are golden, tip them into the remaining sauce and toss to coat. Then arrange them back on the baking tray and roast for 10 minutes.
Step 7
In a large bowl, add the kale and olive oil and massage together for 2 minutes until the kale becomes tender. Tip in the mangetout, spring onions, beans and lemon juice. Pour over ½ of the reserved tahini sauce and toss to combine.
Step 8
Serve the salad on a platter, topped with the cauliflower bites, a drizzle of the remaining sauce and a sprinkle of sliced red chilli and sesame seeds.
Step 9
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