29 Mar ROASTED CAULIFLOWER & ALMOND SALAD
½ cauliflower broken into florets
1 clove garlic
2T olive oil
Salt and pepper
½ cup baby spinach
½ red onion thinly sliced
10 cherry tomatoes cut in half
¼ cup almonds (pan fried and served warm)DRESSING
3T tahini, 3T warm water, 1T lemon juice, 1/2t cumin, salt
1. Combine cauliflower, garlic, salt, pepper and oil in a pan. Roast until golden 30-40min.
2. Once cooked combine with remaining salad ingredient in a bowl and leave aside.
3. For the dressing combine all ingredients.
4. pour over salad and enjoy.
Pack the leftovers (if it lasts that long!) for lunch the next day.