plantbased vegan vegetarian autumn dinner lunch salads spring

roasted cauliflower, date, tigernut & olive salad

ready in: N/A

servings: serves 4

by: Ceres Organics

Tossed with organic tiger nuts, dates, onion, parsley and drizzled with a creamy tahini dressing this dish makes a perfect main or accompaniment alongside your choice of protein.



Roasted Cauliflower

  • 1 head of cauliflower, chopped into florets
  • 1 tbsp sweet paprika
  • 3 tbsp Organic Sesame Oil
  • 1 tbsp sea salt
  • 1 tbsp dried oregano

Salad Ingredients & Dressing

  • 3 tbsp Organic Tiger Nuts
  • 6 dates Organic Dates
  • 1/2 red onion, finely diced
  • 1 cup curly parsley, finely chopped
  • 1/3 cup Organic Extra Virgin Olive Oil
  • Juice of 1 lemon
  • 3 tbsp Organic Apple Cider Vinegar
  • 3 tbsp Organic Tahini
  • 1/2 tsp sea salt
  • Cracked pepper to taste


  1. Preheat oven to bake 190 degrees celsius.
  2. Chop cauliflower into florets and place into a lined roasting dish.
  3. Sprinkle over sweet paprika, oregano and drizzle sesame oil.
  4. Use hands to massage the spices and oil into cauliflower.
  5. Place roasting dish into over for 30 minutes or until cauliflower is browned on the edges.
  6. In the meantime, place tigernuts, dates, parsley and red onion into a bowl and set aside.
  7. To make the dressing, place all ingredients into a blender and blend until smooth. Add water to reach desired consistency.
  8. Once cauliflower has finished roasting, set aside to cool.
  9. Once cooled, add cauliflower to the bowl of salad ingredinets and mix.
  10. Place into a salad bowl and garnish with drizzled sauce.
  11. You may like to garnish with any extra herbs or chopped tigernuts.


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