Roasted Cauliflower Fattoush

Aine Carlin

A middle-eastern traditional dish made with toasted pita, full of flavour.



  1. 1 small cauliflower head, broken into small florets
  2. 1 little gem lettuce
  3. 5-6 cherry tomatoes, halved
  4. 1/3 large cucumber, peeled, deseeded and cut into half moon shapes
  5. 5-6 radishes, roughly chopped
  6. 2 pittas, toasted
  7. 30g (or 2tbsp) flat leaf parsley
  8. 30g coriander
  9. 15g (or 1tbsp) mint
  10. For the cauliflower marinade:
  11. 1 tsp smoked paprika
  12. 1 tsp cumin
  13. 1/2 tsp ground cinnamon
  14. 1/2 tsp chilli powder
  15. 1/2 tsp allspice
  16. pinch cayenne pepper
  17. juice 1 lime
  18. 1 tsp agave
  19. 1 tbsp olive oil
  20. sea salt and pepper
  21. For the chilli salad dressing:
  22. 1 tsp chilli paste from a jar
  23. 1 tbsp red wine vinegar
  24. 1 tsp agave
  25. juice 1/2 lime
  26. 3 tbsp olive oil
  27. salt and pepper
  28. For the tahini dressing:
  29. 3 tbsp hummus
  30. 2 tbsp tahini
  31. 1 tsp agave
  32. juice 1/2 lime
  33. 1/4 cup water

A middle-eastern traditional dish made with toasted pita, full of flavour.


Pre-heat the oven to 200 degrees celsius/350 fahrenheit.


  • Place the cauliflower florets in a baking dish. whisk the marinade together to form a smooth paste and pour over the cauliflower florets, toss until everything is coated and bake for 35-40minutes or until they brown.
  • Place all the salad ingredients in a large bowl. whisk the chilli dressing ingredients together until it emulsifies and pour about a third over the salad. gently mix.
  • Lightly toast the pittas and cut into triangular bitesize pieces. drizzle over a third of the chilli dressing before adding to the salad bowl.
  • Finely chop the parsley, coriander and mint together and sprinkle half over the salad bowl ingredients. gently mix.
  • Whisk the tahini sauce ingredients together until smooth, adding a little more water if necessary.
  • Remove the roasted cauliflower from the oven and lightly season with some seasalt. add to the salad and gently toss. serve in a bowl, drizzle over the tahini dressing and smattering of smoked paprika.


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