Roast Cauliflower, Tahini & Date Salad Recipe | Abel & Cole
Roast Cauliflower, Tahini & Date Salad
Clock Image
Prep: 20 mins
Cook: 25 mins
Nutty florets of roast cauliflower take a star turn in this substantial salad, mixed with sweet carrots, sticky dates and warm grains of bulgar wheat, finished with a creamy, garlicky tahini dressing.
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518 kcal
(per portion)
Ingredients you'll need
  • 1 cauliflower
  • 2 carrots
  • 50g dried dates
  • 75g bulgar wheat
  • 1 tbsp tahini
  • 1 garlic clove
  • 1 lemon
  • A pinch of cayenne pepper
  • 150g spinach
  • A handful of coriander
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
  • 2 tbsp cold water
You'll need
  • Vegetable peeler
  • Roasting tin
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the cauliflower into small florets and thinly slice the stalk, discarding the leaves. Peel the carrots and chop them into chunky batons. Scatter both into a large roasting tin. Drizzle over 1 tbsp olive oil, add a generous pinch of salt and pepper and toss to coat. Roast for 25 mins, turning halfway.

  • 2.

    While the veg roast, roughly chop the dates and tip them into a large mixing bowl. Tip in the bulgar wheat and add 150ml boiling water with a pinch of salt. Cover the bowl with a lid or plate and set aside for 15 mins. The bulgar wheat will soak up the water and become tender.

  • 3.

    Make the tahini dressing by peeling the garlic and finely grating it into a bowl. Squeeze in the juice from the lemon and spoon in the tahini. Add a small pinch of cayenne pepper (cayenne is HOT, so use as much or as little as you prefer), and a pinch of salt and pepper. Add 1 tbsp olive oil and 2 tbsp water and stir to make a dressing. Set aside.

  • 4.

    Cut away any tough stalks from the spinach and roughly shred the leaves. When the bulgar wheat is tender, use a fork to fluff it up, and stir in the spinach along with the roast veg. Fold through the tahini dressing.

  • 5.

    Pile the salad onto plates. Roughly tear up the coriander and scatter over the top to serve.