Warm Rainbow Cauliflower, Toasted Nut & Tahini Salad


Autumn is a great time of year for warm salads. It’s not very warm outside, but it’s also not too cold yet. Leafy summer salads don’t appeal, but neither does hot stews, so this salad is the perfect gateway between the seasons. This warm salad is especially autumnal with the beautiful green and purple cauliflower. I love roasted cauliflower, as you will have read in a previous post, as it reminds me of the exceptionally tasty, but not so healthy deep-fried cauliflower I grew up with in my Mama’s very Middle Eastern kitchen. Roasting gives you all the flavour and texture, but it supremely better for your health.

These multi-coloured cauliflowers are not just delightfully pretty on your plate, they are also really healthy for you. White, green and purple cauliflower gives you vitamins B5, B6, C, folate and manganese, which are all essential for peak brain function and balancing sugar levels. The tahini and nuts in this recipe are a good source of omega-3 and omega-6 , it’s a richer protein source than most nuts with high amounts of vitamin E, B1, B2, B3, B5 and B15, promoting healthy skin, muscles and bones. So you can look, feel and be gloriously healthy from eating this delicious warm salad.

IMG_0137IMG_0603pink cauli

½ head purple cauliflower, cut into small florets
½ head green (romanesco) cauliflower, cut into small florets
½ head white cauliflower, cut into small florets
1 tbsp organic extra virgin olive oil
1 pinch Himalayan pink salt
2 tbsp organic whole (dark)tahini
½ cup almonds and pine nuts, toasted

1. preheat the oven to 180C, mix the salt, olive oil and all the cauliflower into a baking dish
2. put in the oven for 30 minutes, turning occasionally
3. take out of the oven after 30 minutes or when the cauliflower florets start to crisp and go brown at the edges
4. drizzle the tahini over the cauliflower and sprinkle with nuts
5. eat while warm

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