We posted about how we fell in love with the roasted cauliflower. We used it along with roasted carrots and tahini based sauce to create a delicious warm salad.

We washed, trimmed and roasted the carrots with a few tea spoons water in a pan covered with foil.

We crushed some garlic on the cutting board and chopped it very very thin and then smashed it with the flat knife to make a paste and soaked it in a squeeze of lime juice. After 10 minutes we added this to tahini along with ice cold water.

As you mix in the ice cold water the tahini loosens up and gets a much whiter color. We also whisked some yogurt separately with some water using a spoon and seasoned it with some sea salt.

We spread the tahini dressing on the plate and added the cauliflower florets and arranged the roasted carrots whole and cut into halves.

We then spooned a few dollops of yogurt and garnished with some pomegranate and micro greens and some carrot tops.

We also made a little mild dusting spice using cardamom shells, fennel, fenugreek seeds, coriander and turmeric. We finished by dusting with this ground spice mixture and sea salt and a drizzle of olive oil. The roasted cauliflower and carrots get the warming touch from the spice, the creaminess from the tahini and the sweet and acidic pop of the pomegranate seeds delivers the balance. We have also added diced pickled moroccan lemons too with good success. Adding grains like farro or wild black rice will also work with this dish.