Savouries | Dinners | Salads | Snacks/ Sustainable Autumn recipes

Romanesco, purple & white cauliflower salad with tahini dressing

Jump to recipe
  • romanesco, purple and white cauliflowers
  • romanesco on a cakestand
  • romanesco close up
  • romanesco and cauliflower salad with tahini dressing
  • romanesco and cauliflower salad close up

Romanescos are very interesting in their appearance being examples of naturally occurring fractal patterns. Romanescos and purple cauliflower with their bright colours contain antioxidants. I took some photos of the romanesco on a cut glass cake stand to show off it’s interesting shapes and curves. This salad uses the stems of the veggies to make a tasty pickle that is then incorporated into the tahini dressing.

Romanesco, purple & white cauliflower salad with tahini dressing

Print Recipe
Serves: 2 Cooking Time: 1 hour


  • Roasted veggies:
  • ½ white cauliflower
  • ½ purple cauliflower
  • ½ romanesco
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon cumin seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • Stem pickles:
  • Finely chopped stems of the romanesco and cauliflowers
  • 125ml white wine vinegar
  • 250ml hot water
  • ¼ cup coconut sugar
  • ½ teaspoon each fennel, caraway and cumin seeds
  • Tahini dressing:
  • 3 tablespoons tahini
  • 3 tablespoons stem pickle juice
  • Juice of one lemon
  • Pinch of salt
  • ½ teaspoon cumin seeds
  • Toppings:
  • handful of roasted almonds
  • 1 tablespoon sesame seeds
  • 1 teaspoon fennel seeds
  • 2 eggs
  • Handful chopped fresh parsley



For the pickles: remove the florets from the stems – reserve the florets for baking


Cut the stems finely with a mandolin


Add spices to a clean jar and pack with the finely cut stems


Make the brine by combining the vinegar, hot water and sugar in a medium saucepan – stir to dissolve the sugar over medium heat – bring to the boil


Pour the brine over the stems and spices and set aside to cool – then place in the fridge


For the roasted veggies: place the florets in a large baking tray lined with baking paper


Add the olive oil and spices and mix thoroughly


Cook 200 degrees C for 40 minutes or until tender


For the dressing: add tahini, lemon juice, stem pickle brine, cumin and salt to a small bowl, stir to combine until you have a smooth dressing


For the toppings: roast almonds in a pan and chop


Chop parsley


Boil eggs, peel and slice


To assemble the salad: add a layer of roast veggies and then add the dressing and finally the toppings including the roast almonds, boiled eggs, parsley, sesame and fennel seeds and stem pickles


Inspired by Roasted spiced cauliflower salad Cornersmith: Recipes from the café and picklery (2015: 217).

You Might Also Like

No Comments

Leave a Reply