Roasted Cauliflower & Pomegranate Salad With Tahini-Lemon Drizzle
"This cosy salad is a hormone-supporting powerhouse. The cauliflower supports liver detoxification of excess oestrogen, while the pumpkin seeds and tahini provide zinc and essential fatty acids to support progesterone production. Lemon and olive oil provide a light taste and anti-inflammatory benefits, and pomegranate feeds beneficial bacteria for healthy microbiome balance. Add a tablespoon of hemp seeds, lentils or chickpeas to make this a source of complete protein," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Vegetarian
Vegan
Dairy-Free
Gluten-Free
Ingredients
- ½ head of cauliflower, cut into florets
- 1 tbsp olive oil
- 2 tbsp pomegranate seeds
- 1 tbsp pumpkin seeds
- 2 handfuls of baby spinach
- 1 tbsp tahini
- Juice of ½ lemon
- 1 tsp runny honey (remove if vegan)
- 2 tbsp water
- Salt, to taste
Method
- Preheat the oven to 200°C (fan 180°C). Toss the cauliflower florets with the olive oil and a pinch of salt, then roast for 25 minutes, or until golden and crisp at the edges.
- Meanwhile, whisk together the tahini, lemon juice, honey and water to form a smooth, pourable dressing. Add a little more water if needed.
- In a large bowl or on a serving platter, layer the spinach, roasted cauliflower, pomegranate seeds and pumpkin seeds.
- Drizzle over the tahini dressing and serve warm or at room temperature.
