don’t make a potato salad with your next BBQ, make this roasted Cauliflower salad instead. It is light, tasty and fresh. You can make this in an oven or on the BBQ.
1 large cauliflower, separated into florets
1 large onion, peeled and cut into wedges
3 plum on-vine tomatoes, cored and cut into wedges
1/3 cup blanched almonds
seeds from 1/4 pomegranate
extra virgin olive oil
for the Ba’dounsia dressing
1 tbsp tahini
juice of half a lemon
handful of parsley, finely chopped
a good pinch of salt
a few tablespoons of water added a but at a time between stirring until you reach the right consistency
preheat oven to 190c
coat the cauliflower, onion and tomato in olive oil and a bit of salt and place on a baking sheet and put in a warm oven for 30 minutes. if after that time they don’t look singed and soft add another 5 minutes until they do.
now make the B’adounsia by mixing the tahini, water, lemon juice, parsley, water and salt together until a nice dressing consistency is reached.
toast the almonds in a small frying pan with some oil- keeping them moving-until they are golden brown. remove to some kitchen paper and allow to cool.
when the vegetables in the oven are ready, take them out of the oven and let them cool.
then arrange them in a serving dish, sprinkle over the almonds, pomegranate and drizzle with the ba’dounsia.
serve any additional/ left over almonds, pomegranate seeds and ba’dounsia along side this dish to people can help themselves to more if they wish.