The protein cooking time listed in this recipe has been updated.
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Middle Eastern Cauliflower Salad & Tahini Drizzle
Golden roasted cauliflower, baked with sea salt and olive oil. Served with fibre-rich brown rice, zingy preserved lemon and sweet raisins. We add courgettes for extra greens, then finish with a creamy tahini dressing and a sprinkle of almonds for crunch.
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 1 cauliflower (use half)
- 1 garlic clove
- 1 courgette
- 1 unwaxed lemon
- 1 tbsp tahini (Sesame)
- 20g raisins (Raisins, Sunflower Oil)
- 40g rocket
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 20g flaked almonds (Nuts)
- 20g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
Nutritional Information
Calories: 490
Protein: 12g
Carbs: 52g
Fat: 27g
Ingredients
- 20g flaked almonds (use half) (Nuts)
- 1 courgette (use half)
- 1 cauliflower (use a quarter)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 onion (use half)
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 1 tbsp tahini (use half) (Sesame)
- 20g preserved lemons (use half) (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 1 garlic clove (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
- 40g rocket (use half)
Nutritional Information
Calories: 490
Protein: 12g
Carbs: 52g
Fat: 27g
Middle Eastern Cauliflower Salad & Tahini Drizzle
Golden roasted cauliflower, baked with sea salt and olive oil. Served with fibre-rich brown rice, zingy preserved lemon and sweet raisins. We add courgettes for extra greens, then finish with a creamy tahini dressing and a sprinkle of almonds for crunch.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7/ air fryer 180C. Remove the leaves and cut half the cauliflower into florets. Place onto one side of a lined baking tray. Dice the courgettes into 2cm cubes and place onto the other side of the tray. Drizzle over 2 tsp oil and season with sea salt and black pepper. Roast for 15-20 mins/ air fryer 15-18 mins, until the courgettes are soft and golden.
- Once roasted, transfer the courgettes to a large bowl and set aside. Add the almonds to the cauliflower tray and roast for another 3-5 mins, until the almonds are toasted and the cauliflower is soft. Set aside to cool to room temperature for a cold salad (optional).
- Finely slice the onion. Heat a medium frying pan with 2 tsp oil on medium heat. Once hot, add the onion and a pinch of salt and cook for 8-10 mins, until deep golden brown. Add a splash of water if it starts to burn. Add the rice and cook for 1-2 mins, until heated through. Season with a pinch of salt.
- Make the tahini dressing; finely chop or grate the garlic. Place the garlic, tahini and juice from half the lemon into a small bowl and mix until smooth. Add 1 tbsp water for a thinner consistency, if desired.
- Halve the preserved lemon, scoop out the fleshy middle and discard. Thinly slice the rind. Roughly chop the parsley. Add both to the courgette bowl along with the rice, raisins, caramelised onion, rocket, roasted cauliflower and half the almonds. Add 1 tsp olive oil, juice from the remaining lemon and a pinch of sea salt and black pepper. Toss to combine.
- Serve the salad on plates with the dressing drizzled over the top. Garnish with the remaining almonds.
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