Prep: 20 mins
Cook time: 20 mins
Serves: 4
Gluten Free, Vegan, Dairy Free, Plant based (options to add non vegan)


1 head of cauliflower
Olive oil
Salt and pepper
Handful of pomegranate seeds
¼ cup toasted slivered almonds
¼ cup dried currants
1 whole avocado
Sunflower sprouts – or whatever you have on hand
1 cup cooked green peas (or edamame beans)
Handful of fresh chopped mint
Macadamia feta (or goats cheese feta for a non-vegan option)


Turn oven on and heat to 210 degrees. Line a baking tray with baking paper.

Break cauliflower into small florets and roll through olive oil, sumac, salt and pepper.

Place on baking tray and cook for 15-20 minutes until lightly browned.

Set aside to cool

Cook green peas until tender and set aside to cool

Place slivered almonds on a flat pan and cook slowly until fragrant and light brown. Set aside.

Lay out a large plate and layer all ingredients placing the cauliflower on the bottom.

Add extra protein of your choice and dress with the following dressings

Serve with a turmeric tahini dressing or a green tahini dressing


The Mediterranean diet is known for its taste and healthy heart benefits.

This salad on its own is a complete meal with plant-based protein.

Cauliflower is a brassica vegetable known for its anti-carcinogenic properties.

Roasting it enriches the flavour and makes it the hero of this dish.

Pimping it up with almonds for protein and good fats as well as avocado for its good oil. Pomegranate seeds for colour and antioxidant kick. Sunflower sprouts for that live enzyme encouragement, dried organic currants (no preservatives) yummy macadamia feta and good Old Australian green peas for some plant-based protein and fibre.

Leave as it is or add extras of your choice…. Lean lamb with Greek spices, some grilled eggplant slices etc.