• 1 large head of cauliflower, cut into florets
  • 3 tbs coconut oil
  • Sea salt and pepper, to taste
  • 1 cup toasted nuts (such as almonds, walnuts, and pecans), roughly chopped
  • A handful of fresh parsley, chopped
  • For the Lemon-Tahini Dressing:
    • 3 tbs tahini
    • Juice of 1 lemon
    • 1 garlic clove, minced
    • 2-3 tbs water (to adjust consistency)
    • Salt, to taste


  1. Preheat oven to 200°C. Spread the nuts onto a tray and toss the cauliflower florets with coconut oil, salt, and pepper. Spread them out on a different baking tray and roast for 20-25 minutes, or until nuts are toasted and cauliflower is tender and golden.
  2. While the nuts and cauliflower are roasting, whisk together tahini, lemon juice, minced garlic, and water in a bowl. Add salt to taste. Adjust the consistency with more water if needed; it should be pourable but not too thin.
  3. In a large bowl, mix the roasted cauliflower with the chopped nuts and fresh parsley.
  4. Drizzle the lemon-tahini dressing over the salad and toss to coat evenly. Serve this salad warm or at room temperature.


Health Benefits:

  • Cauliflower is a low-carbohydrate vegetable high in fiber and vitamins C and K.
  • Nuts add healthy fats, protein, and a satisfying crunch.
  • The lemon-tahini dressing provides a creamy texture without dairy, and tahini (sesame paste) is a great source of calcium and healthy fats.