Cauliflower Salad

Preheat oven to 375 deg F. Line a large oven tray with parchment paper. Wash and dry your cauliflower head. Cutaway any leaves or unwanted parts. Chop or pull the cauliflower apart into florets, chop the stems into small pieces too and place it in a bowl.


Season with a pinch of sea salt and black pepper, add the olive oil and a pinch or two of smoked paprika (optional). Toss to combine and then transfer your marinated florets to an oven tray and bake in the midsection for 20 -30 minutes, flipping them halfway through the bake time.

Once the cauliflower has turned golden or dark on the edges, remove and set aside to cool. Once it has cooled down, add them to a large or wide salad bowl. Now, include the chickpeas, pomegranate kernels, finely chopped fresh herbs and scallion (optional), lemon juice, to the cauliflower. Toss again until everything is evenly coated. 
Top with crushed nuts of your choice (optional).

The cauliflower salad will taste better when you let it sit for a while. When serving, drizzle homemade tahini sauce over it and indulge with some toasted multigrain bread. Enjoy immediately! FYI: this beautiful salad can be refrigerated (without the dressing) for up to three days in a sealed container.