Last time I was in Toronto was for Christmas, and I remember being utterly horrified upon discovering that ONE (1) head of cauliflower cost EIGHT DOLLARS. And then, things started to get pretty patchy in Holland too… three euros… four euro fifty… It was a constant battle between my roasted cauliflower addiction and my principles. So when I dared to take a peak at the cauliflower at the grocery store the other day, and I saw that it was down to TWO… well, it was a cause for celebration!
(Why do I always get weird about cauliflower?)
And what could look more festive than this tahini cauliflower salad?! Roasted cauli + tahini + pomegranate + parsley + barley. It’s crunchy, nutty, bitter, and sweet, and given my love for it, it’s about time I shared it with you guys.
I’m keeping this post super short & sweet because as I write this I’m on holiday in Toronto, sitting in my favourite room at my parent’s place. It’s my favourite because we always have our breakfast and coffee together here, and two enormous floor-to-ceiling windows give us a great view on the jungle that is our backyard… (My dad is a naturalist and he loves to let things grow and observe their natural patterns 😛 ) We just spent a great morning with family out at the Evergreen Brick Works market and I am feeling happy as a clam! Had delicious vegan nachos (among other things) that I’ll have to try to recreate at home when I’m back in my kitchen… nom nom nom.
ANYWAY. If you like roasted cauliflower, then I think you’ll love this! As always, you should tweak the recipe to suit your own preferences. For instance, I’ve made this with almonds in the past and I personally find that they get lost in the tahini, but Pieter really likes it. I also think raisins would be good in here, but I need to be in a very specific mood to enjoy raisins so I’ve left them out. Both things to consider!
*The kind you can buy at my grocery store cooks this quickly, but I found that trying to cook barley here (in Toronto) took WAY longer, so do check your instructions!