Serves: 2


  • 2 big handfuls of rocket
  • 1 head cauliflower, chopped 1/3 cup almonds, chopped
  • 2 garlic cloves, chopped
  • Olive oil + sea salt, for roasting Dressing:
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1/4 cup warm water
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tbsp parsley, chopped


  1. Preheat oven to 180°.
  2. On a large baking tray, spread roasted cauliflower, garlic
  3. and almonds. Drizzle with olive oil and season generously with sea salt. Place in oven for 25-30 minutes until golden and cooked.
  4. To make the Cumin-Tahini dressing, combine tahini, lemon juice, warm water, cumin spice, sea salt and parsley and whisk to combine. Set aside.

Assemble the salad ingredients including the rocket, roasted cauliflower, almonds and garlic and drizzle with dressing. Top with a few extra springs of parsley and serve with protein of choice.