Preheat the oven to 220 °C (200 °C fan) and trim the cauliflower. Divide it into even florets so it cooks evenly.
Spread the cauliflower on a baking tray, drizzle with olive oil, sprinkle with salt and roast at 220 °C for 20–25 min, until the edges are golden brown.
Stir the tahini with a little water and salt to a smooth, creamy dressing. Add a drop more water if needed.
Roughly chop the almonds and finely chop the parsley. That gives the salad bite and freshness.
Put the warm cauliflower into a bowl and mix it with the tahini dressing, almonds and parsley.
Serve the salad while it's still lukewarm. That's when the dressing is especially creamy and the cauliflower full of flavour.
Good to know
A salad like this is light and still a proper meal. Warm, creamy, with a little roasted flavour – just my thing.
Swaps
Almonds → walnuts (contain omega-3 fatty acids) | Parsley → coriander (a different herb profile, also with micronutrients) | Tahini → almond butter (milder flavour, a little vitamin E) | Olive oil → avocado oil (heat-stable, mainly unsaturated fatty acids)
Allergens
Contains sesame (tahini) and tree nuts (almonds). For children, chop finely or use almond butter instead of pieces; in pregnancy the recipe is fine with fresh, well-washed ingredients.
