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Cauliflower Salad


  • 1/4 cup olive oil

  • 3 tsp ground coriander

  • 2 tsp ground sumac

  • 1 garlic clove, crushed

  • 1 cauliflower, cut into florets

  • 400g dried chickpeas, soaked, rinsed and boiled till soft.

  • 200g baby spinach leaves

  • 1/4 bunch flat leaf parsley, leaves picked

  • 1/4 bunch mint, leaves picked

  • 1/3 cup shelled pistachios, lightly toasted, chopped

  • 1/2 cup tahin

  • 1 lemon, juiced


  • 1. Preheat oven to 200°c. Line a large baking tray with baking paper.

  • 2. Combine oil, spices and garlic in a bowl. Add cauliflower florets and chickpeas and toss to coat. Transfer to prepared tray. Bake for 35 minutes or until golden and tender. Cool.

  • 3. For dressing, whisk tahini, lemon juice and garlic together in a bowl. gradually add 1/3 cup of water until desired consistency.

  • 4. To serve, toss cauliflower and chickpeas with spinach and herbs. Transfer to a serving platter, drizzle with a little dressing and scatter with pistachios. Serve with remaining dressing.

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