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Tahini Roasted Cauliflower Salad

Course Salad
Cuisine Mediterranean
Keyword cauliflower, date
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4


  • 1 cauliflower
  • 2 carrots
  • 50 g dried dates
  • 75 g bulgar wheat
  • 1 tbsp tahini
  • 1 garlic clove
  • 1 lemon
  • pinch cayenne pepper
  • 200 g baby spinach
  • 2 tbsp olive oil
  • 150 ml boiling water
  • 2 tbsp cold water
  • salt and pepper (to season)
  • fresh coriander (to garnish)


  • Preheat the oven to 200°C or fan 180°C. Chop the cauliflower into little florets and the carrots into small sticks. Add both to a baking tray and drizzle with olive oil. Season with salt and pepper and roast for 25 minutes.
  • Meanwhile, finely chop the dates and add to a bowl with the bulgar wheat. Pour over the 150ml boiling water and cover the bowl with a plate. Set aside for around 15 minutes until the wheat has soaked up the water.
  • To make the dressing, grate or crush the garlic into a bowl. Add the juice of the lemon and the tahini, along with the cayenne, 1 tbsp olive oil, salt and pepper and the 2 tbsp cold water. Mix until you have a smooth dressing.
  • Wash the spinach leaves and then roughly shred them. Use a fork to fluff up the bulgar wheat and date mixture, then add to the spinach in a large bowl. When the veg is roasted, add to the bowl along with all the dressing. Toss well so all the ingredients are toasted, then garnish with some fresh coriander and serve.