Roast Cauliflower, Tahini & Date Salad | Abel & Cole
Roast Cauliflower, Tahini & Date Salad
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Prep: 20 mins
Cook: 25 mins
Nutty roast cauliflower florets jumbled deliciously with bulgar wheat, sweet dates and a punchy, creamy tahini dressing.
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537 kcal
(per portion)
Ingredients you'll need
  • 1 small cauliflower
  • 2 carrots
  • 50g dried dates
  • 75g bulgar wheat
  • 1 tbsp tahini
  • 1 garlic clove
  • 1 lemon
  • A pinch of cayenne
  • 200g spinach
  • A handful of coriander
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
  • 2 tbsp cold water
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 cut into chunky batons. Scatter both in a large roasting tin. Drizzle over 1 tbsp oil, add a generous pinch of salt and pepper and toss together. Roast for 25 mins, turning halfway.

  • 2.

    While the veg roasts, roughly chop the dates and tip into a large bowl. Tip in the bulgar wheat and sprinkle over a pinch of salt. Add 150ml boiling water. Cover the bowl with a lid or plate and set aside for 15 mins. The bulgar wheat will soak up the water and this will ‘cook’ it.

  • 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 (cayenne is HOT, so use as much or as little as you prefer), a pinch of salt and pepper. Pour in 1 tbsp oil and 2 tbsp water and stir well to combine. Set aside.

  • 4.

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

  • 5.

    Pile the salad onto plates. Roughly tear up the coriander and sprinkle on top.

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