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Cauliflower salad with amba and tahini

Roasted cauliflower meets creamy tahini and tangy amba sauce.
Bright mango, lemon, and warm spices cling to every bite.
A satisfying, herby salad with deep flavor and a silky finish.

lunch ⏱ 70 min 360 kcal / portion 52.0 g carbs / portion (estimated) vegetarian gluten 🔗 Original source

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Cauliflower salad with amba and tahini
v5 · rb0e705f985 20260727Z1751 134 ml olive oil 400 g mango pulp 37 ml lemon juice fine sea salt to taste salt to taste 🍳 cook amba spices in oil until fragrant and frothing 🍳 ⏱ 5 min whisk in mango pulp and emulsify then cook gently ⏳ cool amba sauce 🌀 whisk tahini with garlic, lemon juice, salt, and cold water until smooth 🔥 set oven to 230°C fan 🌀 toss cauliflower with olive oil, cumin, and salt 🔥 ⏱ 20 min roast cauliflower turning halfway then cool 🌀 combine cooled cauliflower with chickpeas, couscous, red onion, parsley, lemon juice, olive oil, and cumin, plus salt (1/4 tsp) and black pepper 🍽 assemble salad then drizzle over tahini and amba and sprinkle parsley Cauliflower Salad 🎉 1 tsp amchur 1 tsp mustard powder 1 piece black lime 1 tsp turmeric 3 tsp fenugreek 75 g tahini 1 piece garlic clove 60 ml cold water 650 g cauliflower 3 tsp cumin 250 g chickpeas 100 g couscous 75 g red onion 25 g parsley black pepper to taste 75 ml tahini, garlic clove, cold water 7 ml cauliflower, cumin 59 ml 30 ml lemon juice salt
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Preparation steps

  1. cook amba spices in oil until fragrant and frothing
  2. whisk in mango pulp and emulsify then cook gently 5 min
  3. cool amba sauce
  4. whisk tahini with garlic, lemon juice, salt, and cold water until smooth
  5. set oven to 230°C fan
  6. toss cauliflower with olive oil, cumin, and salt
  7. roast cauliflower 20 min turning halfway then cool
  8. combine cooled cauliflower with chickpeas, couscous, red onion, parsley, lemon juice, olive oil, and cumin, plus salt (1/4 tsp) and black pepper
  9. assemble salad then drizzle over tahini and amba and sprinkle parsley

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