Don’t be tempted to leave the rose water out of the dressing as it adds a subtle aromatic flavour to the salad.
1 cauliflower, thick stem removed, broken into smaller florets
sea salt, ground pepper and ground cumin
2 big handfuls baby spinach
1 cup packed parsley leaves
½ cup skin-on roasted almonds, roughly chopped
8 fresh dates, pitted and quartered
3 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon honey
1 teaspoon rose water
pinch ground allspice
Preheat the oven to 190°C fan bake.
Place the cauliflower on a large baking tray and toss with olive oil, salt and pepper, then sprinkle over a little ground cumin. Roast for about 15 minutes until it’s cooked but still with a
little bite. Cool.
Dressing: Whisk all the ingredients together in a large bowl and season with salt and freshly ground black pepper.
Add the cauliflower and toss together, then add all the remaining ingredients and toss again. Transfer to a serving bowl. Serves 6–8.