Bowl of cauli hummus and roasted florets with parsley

Cauli Salad

Bowl of cauli hummus and roasted florets with parsley

Cauli Salad

Cauliflower is so versatile. So using it with different textures in the same salad makes a delicious dish. I actually got the inspiration for this from M&S. They do a veggie pot with similar ingredients. But it is tiny, expensive and very rarely available!
Prep Time 40 mins
Cook Time 25 mins
Total Time 9 hrs 5 mins
Servings 4 people


Cauliflower Hummus

  • 1 large head cauliflower broken into small florets Approx 800g with stalk removed
  • 40 g cashews soaked overnight
  • 60 g tahini paste
  • 1 clove garlic crushed
  • 1 1/2 tbs lemon juice
  • 1/2 tsp ground cumin
  • 8 tbs olive oil
  • 2 tbs cold water plus more if needed
  • 1/2 tsp salt

Main Salad

  • Toasted seeds see recipe link below
  • Mixed Salad leaves
  • 2 tsp capers optional


  • Toss the cauliflower florets in 4 tbs olive oil and season, in a roasting tin. Roast for 30 minutes on fan 200, 220 electric or Gas 7, until nicely browned. When cooked remove from the tin and place on a plate to cool more quickly.
  • Drain the cashews and put in a food processor. Add 2 tbs of water and blend. Scrape down the sides. There is too little to make a paste at this stage.
  • Add two thirds of the cooked cauliflower, tahini, garlic, lemon, cumin, salt and olive oil. Blend again, adding more water if necessary to make a good textured dip.
  • To serve, layer hummus at the bottom, then salad leaves, then roasted cauli and capers and sprinkle with the toasted seeds.


Here is the link for the toasted seed recipe

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