Name: Roasted Cauliflower & Beetroot Salad
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1 head of cauliflower; 3 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp ground coriander; Salt and freshly ground black pepper; FOR THE DRESSING; 50g cooked beetroot (not pickled), roughly chopped; 75g coconut yoghurt; 2 tsp tahini; 1 tbsp fresh lemon juice; 1 small garlic clove, crushed; A generous pinch of sea salt; FOR THE SALAD; 4 tbsp pink pickled onions; 4 tbsp pomegranate seeds; A generous pinch of sumac; A handful of flat leaf parsley, chopped; A handful of mint leaves, chopped

VMG Recipes