The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Cauliflower & Rice Salad with Tahini Dressing
A salad to feed the body with goodness - and keep bellies full. Sprinkle vitamin-rich cauliflower with allspice and roast till soft and golden. Serve with brown rice, courgettes, olives and sweet raisins. A creamy tahini dressing and a sprinkle of almonds for nutty crunch.
1/3 daily fibre
10 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tahini (Sesame)
- 1 handful of fresh flat-leaf parsley
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g pitted green olives
- 1 onion
- ½ tsp allspice
- 80g raisins (Raisins, Sunflower Oil)
- 2 courgette
- 80g rocket
- 1 cauliflower
- 1 garlic clove
- 40g flaked almonds (Nuts)
- 1 unwaxed lemon
Nutritional Information
Calories: 499
Protein: 12g
Carbs: 54g
Fat: 27g
Roasted Cauliflower & Rice Salad with Tahini Dressing
A salad to feed the body with goodness - and keep bellies full. Sprinkle vitamin-rich cauliflower with allspice and roast till soft and golden. Serve with brown rice, courgettes, olives and sweet raisins. A creamy tahini dressing and a sprinkle of almonds for nutty crunch.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Remove the leaves from the cauliflower and cut into florets. Place the cauliflower on one side of a lined baking tray and toss with the allspice. Dice the courgettes into 2cm cubes and place on the other side of the tray. Drizzle over 1 tbsp oil and season with sea salt and black pepper. Roast for 15-20 mins, until the courgettes are soft and golden.
- Once roasted, transfer the courgettes to a large bowl. Add the flaked almonds to the baking tray and roast for another 3-5 mins, until the almonds are toasted and the cauliflower is soft.
- Finely slice the onion. Heat a medium frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and a pinch of sea salt. Cook for 8-10 mins, until deep golden brown (adding a splash of water if they start to burn). Once caramelised, add the rice and a splash of water. Cook for 2-3 mins, until the rice is piping hot.
- Make the tahini dressing; finely chop or grate the garlic. Place the garlic, tahini and juice from half the lemon into a small bowl. Add 1 tbsp water, a pinch of sea salt and mix until smooth. Add a splash more water for a thinner dressing, if desired.
- Halve the olives. Roughly chop the parsley. Add both to the courgette bowl along with the caramelised onion rice, roasted cauliflower, raisins, rocket and half the almonds. Add 2 tsp olive oil, juice from the remaining lemon and a generous pinch of sea salt and black pepper (to taste). Toss to combine.
- Serve the salad on plates with the dressing on the top. Garnish with the remaining almonds.
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