Middle Eastern Roasted Cauliflower and Toasted Seed Salad

~A lovely accompaniment to your meal that is packed full of flavour or have it as a meal on it’s own~

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 2-4


2 tbsp olive oil (or oil of your choice)
1/4 of a cauliflower cut into florets
1/3 cup sliced red onion
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp smokey paprika powder
1/4 tsp harissa powder
1/2 tsp salt
A good pinch of black pepper
1 tsp dried thyme
1 stalk diced spring onion
2 tbsp toasted tamari seeds
1 baby cucumber sliced
1 large tomato cut into wedges
2 cups chopped iceburg lettuce (or lettuce of choice)
2 tbsp sultanas
Tahini dressing to garnish or juice of half a lemon

Toasted Tamari Seeds

2 tbsp pepita seeds
2 tbsp sunflower seeds
1 tbsp tamari (gluten free soy sauce)


Preheat the oven to 180C. Place the cauliflower in a bowl with the red onion, oil, cumin, garlic powder, smokey paprika, harissa powder, thyme, salt and pepper, mixing it well. Bake on a tray lined with baking paper for 30 minutes (or until tender), turning halfway through. Once cooked set aside and let cool for 20 minutes.

Tender caramalised roasted cauliflower and red onion

While the cauliflower is roasting prepare the toasted tamari seed mix. In a small pan on low heat add the pepita and sunflower seeds and toast for 2-3 minutes stirring occasionally until they start to pop and become golden. Turn off the heat and add the tamari stirring quickly. Set aside to cool.

In a shallow serving dish arrange the ingrediants starting with the lettuce, then scatter the roasted cauliflower and onions on top followed by the cucumber, tomato, spring onion, toasted tamari seeds and sultanas. Serve with drizzled tahini sauce or juice of half a lemon on top.

Cook’s note: You will have left over toasted tamari seeds which will keep good for up to a week or a little more in an air tight container at room temperature. It’s a great add on to any salad or tasty just as a snack.

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