Middle-Eastern Roasted Cauliflower Salad

If you’ve ever looked at cauliflower and thought, “You’re not all that,” then I’m here to flip that script completely. This Middle-Eastern-inspired cauliflower salad has become an all-time favourite — not just because it’s a vibrant, colourful and flavourful dish, but also because it’s a serious nutritional dish that  can make your body and taste buds happy in equal measure.

Let’s start with the humble cauliflower. When you oven roast it, it transforms from a plain, sometimes overlooked vegetable into something golden, caramelised, and deliciously crispy around the edges. Roasting also helps preserve its vitamin C content, which is a key player in supporting your immune system and skin health.

Now, what really sets this salad apart and makes it a powerful anti-inflammatory meal is the blend of spices and ingredients that I add. To give this salad its Middle Eastern swagger, I sprinkled a delicious mix of cumin, coriander, smoked paprika, and turmeric. The turmeric is the essential here as this golden spice contains curcumin, a compound that's well-known for its potent anti-inflammatory and antioxidant properties. It can help calm inflammation in the body and support overall wellness. Try my Super Potent Curcumin for size if you want to really cut down your inflammation. 

The cumin, coriander, and smoked paprika also bring their own anti-inflammatory effects and digestive benefits to the party. They add warmth and depth that makes each bite a mini flavor explosion, keeping things interesting and balanced.

Then there’s the tahini dressing — creamy, protein-rich, and loaded with healthy fats, making it super good for your heart and brain. The garlic adds a little zing (and is another great inflammation fighter), while lemon juice brightens everything up with a fresh citrus twist.  It’s the kind of dressing you want to swim in. Actually, don’t swim in it, but drizzling generously is highly recommended.

I love sprinkling pomegranate seeds on top because they’re like tiny antioxidant-packed crown jewels. They burst with sweetness and help reduce oxidative stress, which is one of the main culprits behind inflammation and aging. The toasted almonds or hazelnuts add crunch and healthy fats, completing the salad with a perfect texture combo.

And don’t forget the fresh parsley and coriander, which add a garden-fresh aroma and support digestion with their natural enzymes. If you feel like you're not getting enough greens you can also supplement with my ultimate blend for gut health and whole-body wellness! Love Your Gut Greens Powder + Mushrooms + Protein + Adaptogens is a supercharged supplement designed to nourish your gut and support your entire system.

This salad is a big YES for anyone looking to eat well, support digestion, and keep inflammation at bay—all while delighting your palate. It’s the kind of meal that leaves you feeling nourished and satisfied, not weighed down.

Middle-Eastern Roasted Cauliflower Salad

Here’s how I make the Mediterranean magic happen:

Serves 3

Ingredients

• 1 medium cauliflower, broken into small florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp turmeric
• Salt & freshly ground black pepper to taste
• 2 tbsp pomegranate seeds (optional, but don’t skip those ruby bursts!)
• 2 tbsp toasted almonds or hazelnuts, roughly chopped
• ¼ cup fresh parsley leaves, chopped
• ¼ cup fresh coriander leaves, chopped
• 3 tbsp tahini
• Juice of ½ lemon
• 1 small garlic clove, minced
• 2–3 tbsp water (to thin the dressing)
• Salt & pepper to taste

Method

• Preheat your oven to a lively 220°C—it needs a bit of serious heat.
• Toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, turmeric, salt, and pepper. I throw on some music and get my hands in there—it’s part cooking, part dance party.
• Spread them in a single layer on a baking sheet (no crowding, please) and roast for 25–30 minutes, flipping halfway through. When those edges turn golden brown and crispy, you know it’s time.
• Meanwhile, whisk together the tahini, lemon juice, garlic, salt, and pepper. Slowly add water one tablespoon at a time until you reach that silky, pourable dressing consistency. I’m always tempted to drink it straight from the bowl, please don’t judge me, (I get enough of that on social media ;)).
• Once the cauliflower is roasted to perfection, transfer it to a serving dish. Sprinkle with pomegranate seeds, nuts, parsley, and coriander.
• Drizzle with that luscious tahini dressing generously — because we don’t do shy dressings around here.
• Serve warm or room temperature. Either way, it’s absolutely delicious and bound to impress.

Eating healthy doesn’t mean sacrificing flavour or excitement. This salad is proof that you can have both; a dish that supports your body, helps inflammation, and tastes incredible. Whenever I make it, for friends and family, I feel like I’m treating everyone to something special — and that, to me, is the whole point of food.

So next time you’re at the market and see cauliflower looking a little plain, grab it with both hands and with confidence. Roast it up, spice it well, and get ready to enjoy a Middle Eastern-inspired delight that’s as good for you as it is delicious.