Roasted Cauliflower and Tahini Dressing

• 1 large head of Cauliflower, cut into 8 florets
• 400g tin of Chickpeas
• 2 tbsp of Olive Oil or MCT Oil
• 2 Garlic cloves, minced
• 2 tsp of Harissa spice blend
• 1 tsp of Celtic Sea salt
• 1/4 tsp of cracked Black Pepper
• 400g of Greens (e.g. kale, Swiss chard, collard greens).
• 2 Spring Onions
• 3 sticks of Celery
• 60g of toasted Pumpkin Seeds
• 60g of freshly chopped Coriander

Step 1

Roast the Cauliflower and Chickpeas: Preheat your oven to 200°C (400°F). Toss the cauliflower florets and chickpeas with MCT Oil, minced garlic, harissa spice blend, Himalayan pink salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until the cauliflower is tender and golden brown.

Step 2

Meanwhile, in a large bowl, combine your greens, pumpkin seeds, onion and coriander.

Step 3

Allow your cauliflower and chickpeas to cool to room temperature before adding to your greens.

• 4 pitted Medjool Dates
• 1 tbsp of Dijon Mustard
• 60ml Tahini
• 60ml of Apple Cider Vinegar (we love Willy's)
• 1/4 tsp of Celtic Sea Salt
• 60ml of MCT Oil or Olive Oil
• 80 ml of cold Coconut Water

Step 1

Blend the Ingredients: Combine all the ingredients in a blender or food processor.

Step 2

Adjust Seasoning: Taste and adjust the seasoning if necessary, adding more salt or vinegar to balance the flavours..

Step 3

Toss your salad in the dressing and enjoy.