Name: Ollie’s Roasted Cauliflower & Beetroot Salad
Cook time: 45 min
Yield: 4
Ingredients: 1 head of cauliflower; 3tbsp olive oil; 1tbsp ground cumin; 1tbsp ground coriander; Salt and freshly ground black pepper; FOR THE DRESSING:; 50g cooked beetroot (not pickled), roughly chopped; 75g coconut yogurt; 2tbsp tahini; 1tbsp fresh lemon juice; 1 small clove of garlic, crushed; A generous pinch of sea salt; FOR THE SALAD:; 4tbsp pink pickled onions (homemade or shop-bought); 4tbsp pomegranate seeds; A generous pinch of sumac; A handful of flat leaf parsley, roughly chopped; A handful of mint leaves, roughly chopped

VMG Recipes

Ollie’s Roasted Cauliflower & Beetroot Salad_11