Warm Roasted Cauliflower Salad with Citrus Mint and Lime


  • 1 cauliflower, cut into florets
  • 4 Tbsp. Garlic Olive Oil, divided
  • 1 large can chick peas, rinsed and drained
  • 4-6 cups fresh spinach
  • ¼ Cup Tahini
  • 1 Tbsp. Maple Syrup
  • 2 Tbsp. Citrus Mint White Balsamic
  • 2 Tbsp. Persian Lime Olive Oil
  • salt and pepper



  1. Place cauliflower into a large bowl. Drizzle with 2 Tbsp. Garlic Olive Oil, salt, and pepper,  and mix well. Spread Cauliflower onto a baking sheet and roast for 20 minutes, or until cauliflower begins to turn golden brown. Transfer to a large serving bowl.
  2.  Meanwhile heat the remaining 2 Tbsp. Garlic Olive Oil in a frying pan and add the chick peas and spinach, salt and pepper. Cook for a few minutes, until the spinach just starts to wilt.
  3.  Add the chick peas and spinach to the cauliflower.
  4.  In a small bowl mix Tahini, Maple syrup, Citrus Mint White Balsamic, Persian Lime Olive, salt and pepper and then drizzle over the cauliflower and toss.
  5. Serve warm or cold
May 14, 2021 — Elizabeth Kilvert