Quick Spiced Cauliflower and Spinach Salad

As requested here is a recipe I just put together, combining what was left in my fridge.

Still after Veganuary ideas? this recipe might be for you! Super quick, easy and healthy. I only had what was left in my fridge to make this enough for myself- so obviously double this up/triple depending on how many are dining. I ate it warm but would be easily just as delicious the next day or as a meal prep ahead of time!


1/2 Head of Cauliflower (chopped into big chunks- keeping florets whole)

2 x Cloves of garlic (chopped )

2 tbsp of Carribean Curry powder (or use any Curry Powder)

Handful of washed Baby Spinach

1/2 juice of a Lime

1/2 Bunch of Coriander chopped

2 tbsp Water

3 tbsp Tahini

Handful of Pomegranate seeds


  1. Get your oven preheated on 180

  2. Put your prepped Cauliflower into a oven proof dish and scatter half of the Curry Powder on top

  3. Get half of your chopped garlic and scatter on top the Cauliflower, drizzling a bit of oil and mix to coat the Cauliflower. Add the rest of the Curry powder and then pop in the oven.

  4. Whilst your Cauliflower is roasting in the oven- it’s time to make the easy Tahini sauce

  5. Using a food processor- blitze the Tahini, the rest of the garlic, lime juice and half of the chopped Coriander. Add water to loosen up and make into a thick sauce. Season with salt and pepper. (You can mix this by hand but I suggest chopping everything very fine before mixing it with the Tahini and Water)

  6. Your Cauliflower will take about 20 minutes to cook and caramelize before you assemble.

  7. Put your washed Baby Spinach onto your plate, covering it with your hot Curried Cauli bits. Drizzle your Tahini Sauce, the last remaining bits of your Coriander and top with Pomegranate Seeds. Easy as that and so delicious!

Zosima Fulwell