Warm Cauliflower, Blood Orange and Tahini Salad

by Natalie Ruggeri July 18, 2016 2 min read 0 Comments

Warm Cauliflower, Blood Orange and Tahini Salad

Omggggg to this, I know there's a lot of you out there that find it tricky to eat your vege's this time of year, and who wants to only eat the steamed or boiled variety :( This creation is baked to perfection and with the added awesomeness of tahini and all it's health benefits your taste buds will do a happy dance :) Get as creative as you like I've added cranberries and pepitas to the mix for a bit of crunch and a touch of sweetness, feel free to sprinkle your own fav's :)

Ingredients

1 large head of cauliflower 

1 cup of fresh coriander chopped (parsley could also be used)

1/4 cup pepitas

1/4 cup dried cranberries

1/3 cup of tahini

1/2 cup of warm water

1/4 cup fresh blood orange juice (orange is fine if you don't have blood orange)

1 tsp cumin powder

1 tsp smokey paprika powder

1 tsp garlic powder

salt and pepper to taste

Directions

Pre heat oven to 180 degrees, wash and cut cauliflower into bite sized chunks, in a large bowl place the tahini, water and blood orange juice and mix well until it's well combined, add the cumin, garlic powder, paprika and salt and pepper and mix well, place the cauliflower pieces into the bowl and stir until they are all evenly coated, line a baking tray with baking paper and place the cauliflower on the tray, cook the cauliflower for approx 30mins or until golden and tender, remove from the oven and let rest for 5 mins place the cauliflower into a serving bowl, add the coriander, pepitas and cranberries, give it all a good stir and lightly drizzle some olive oil over it before serving! That's pretty much a meal for me, you could serve this as a main or as a side dish, either way it's amazing and just proof that vege's when done right are AWESOME!!!! Enjoy xx



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