Dinner/ Lunch

Roasted Cauliflower and Turkey Tahini Bowl

Cauliflower turkey tahini bowl with pomegranates - recipe from Flavour-files.com

My roasted cauliflower and kale bowl is full of nourishing ingredients, and comforting Middle-East inspired flavours. The cauliflower is gently spiced and roasted with shallots and cashews to bring out the sweetness. It is paired with chickpea and kale salad, spiked with sweet/sour pomegranate seeds for little flashes of freshness. The tahini dressing is rich and lemony, providing a slightly bitter contrast to the sweet roasted cauliflower. I’ve used turkey in this recipe, but you can easily leave it out to make this a plant-based dish.

This recipe is perfect for recharging after a heavy workout with a great balance of clean protein, fibre, complex carbohydrates, healthy fat, and tons of vitamins and minerals from the veggies. Turkey is a great source of the essential amino acid, Tryptophan, required by the body to produce the feel-good hormone Seratonin. The tahini provides another source of Tryptophan and Tyrosine, which the body uses to make the hormone Dopamine, which is also a feel-good hormone and helps with mood, motivation, and mental focus. So, you can be sure this bowl is going to nourish your body and mind.

Roasted Cauliflower and Turkey Tahini Bowl

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Dinner Middle-East (ish)
By Flavour Files Serves: 2 Hungry People

Roasted cauliflower and kale bowl- Full of comforting Middle-East inspired flavours. Gently spiced and roasted cauliflower with shallots and cashews. Paired with chickpea and kale salad, spiked with sweet/sour pomegranate seeds. The tahini dressing is rich and lemony, providing a slightly bitter contrast to the sweet roasted cauliflower


  • Roasted Cauliflower
  • 1 Medium Cauliflower- Cut into small florets.
  • 1 Shallot- Sliced into long thin slices.
  • 1/2 Tsp Tumeric
  • 1/2 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Chilli Flakes
  • 1 Garlic Clove- Finely Chopped
  • Olive Oil - Around 1-2 Tbsp
  • 1/2 Tsp Salt
  • Cashews
  • Chickpeas & Kale Salad
  • 400g tin of chickpeas
  • 5-6 Large Stalks of Kale- stripped off the tough stalks and cut into bite-sized pieces
  • Drizzle of Olive Oil
  • Salt
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 a Medium Pomegranate
  • Tahini Dressing
  • 75g Tahini
  • 1 small garlic clove - optional
  • 1/4 Tsp Ground Cumin
  • 75ml Water
  • 1/2 Tsp Salt or to taste
  • 1 Tsp Honey
  • Juice of 1/2 a lemon - or to taste
  • 8g (1/4 of a cup packed) Parsley Leaves Only
  • Turkey
  • 1 Large turkey breast portion- enough for two people
  • Salt and freshly ground black pepper
  • Oil or Butter/Ghee for frying


Roasted Cauliflower - Step 1


Preheat the oven to 180C/350F


Cut the cauliflower into florets and place into a large bowl


Slice the Shallot into long thin slices and add to the bowl with the cauliflower.


Add the chopped garlic, turmeric, cumin, paprika, chilli flakes, salt and oil to the cauliflower. Wearing gloves (if you don't want yellow fingernails) rub the spices, oil and sat into the cauliflower and shallot.


Cover the tray with foil and roast for 30 minutes.


Move on to the next part of the recipe while the cauliflower is roasting.

Chickpeas and Kale Salad


Drain the chickpeas and rinse with water. Allow to drip dry in a colander or sieve.


Wash the kale well and strip it off the tough central stalks. Cut it into bite-sized pieces.


Place the kale in a mixing bowl and drizzle with a little olive oil, the apple cider vinegar and sprinkle with salt.


Using your hands, rub/massage the kale with the oil, salt and vinegar to break it down into a softer texture. You will need to rub the kale for a few minutes. Taste a piece to see if it is soft enough, if not- keep rubbing.


Add the chickpeas and pomegranate seeds to the kale. Taste and adjust seasoning if necessary.



In a blender add the tahini, water, cumin, honey, garlic (if using) and salt. Blend on high until it forms a dressing consistency.


Add the parsley and blend for another few seconds to incorporate the parsley.


Add lemon juice and salt to taste. If the sauce seems too bitter for your tastes, add a little more honey.



Season the turkey liberally with salt and fresh black pepper


Heat a frying pan over a medium-high setting and add the fat once the pan is hot.


Fry the turkey on one side until golden and then flip it over.


Place the pan in the oven until the turkey reads 65C/149F with a temperature probe. The time can vary depending on the thickness of the cut of turkey. It will feel firm to touch and the centre will be opaque.


Remove the turkey from the oven and rest it for 10 minutes.

Roasted Cauliflower - Step 2


After the 30 minutes is over, remove the cauliflower from the oven. Take off the foil and add the cashews and turn everything over a few times.


Return to the oven for 7-10 minutes uncovered.



Divide the cauliflower mixture between the plates and add the kale and chickpea salad. Slice the turkey against the grain (short slices- not long slices) and divide between the plates.


Drizzle the dressing over the plates and enjoy!


Optional - garnish with some sprinkled sumac and sesame seeds.

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