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Roasted Cauliflower Fattoush

Aine Carlin

Vegan fattoush bowls

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

Ingredients

  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
  11. For the cauliflower marinade:
  12. 1 tsp smoked paprika
  13. 1 tsp cumin
  14. 1/2 tsp ground cinnamon
  15. 1/2 tsp chilli powder
  16. 1/2 tsp allspice
  17. pinch cayenne pepper
  18. juice 1 lime
  19. 1 tsp agave
  20. 1 tbsp olive oil
  21. sea salt and pepper
  23. For the chilli salad dressing:
  24. 1 tsp chilli paste from a jar
  25. 1 tbsp red wine vinegar
  26. 1 tsp agave
  27. juice 1/2 lime
  28. 3 tbsp olive oil
  29. salt and pepper
  31. For the tahini dressing:
  32. 3 tbsp hummus
  33. 2 tbsp tahini
  34. 1 tsp agave
  35. juice 1/2 lime
  36. 1/4 cup water

Preparation

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

Method

  • 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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