With the warmer weather approaching, this salad is perfect to kick-start your spring health campaign.
½ head cauliflower (approx.) cut into very small florets
1 large red onion, halved and sliced into wedges
¼ teaspoon cumin, ground
Good pinch sea salt and grind of black pepper
Drizzle extra virgin olive oil
150g baby spinach
½ cup toasted almonds
Zest of one lemon, finely grated
Lemon Tahini Dressing
2 tablespoons hulled tahini
2 tablespoons lemon juice
¼ teaspoon cinnamon, ground
1-2 tablespoons water (enough to thin the dressing to drizzle)
Preheat your oven to 180℃. Place the cauliflower, onion, cumin, sea salt, black pepper on a small baking tray. Drizzle with enough olive oil to just coat the cauliflower and toss. Arrange in a single layer and bake for 15-20 minutes or until the cauliflower is just cooked.
Make the dressing by combining all of the ingredients in a bowl. Add enough water to thin the dressing to a drizzle.
Once the cauliflower is cooked, allow to cool and arrange on a platter with the spinach and almonds and drizzle with the dressing. Zest the lemon over the salad and serve immediately.