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Cauliflower and salmon traybake with tahini sauce

Name: Cauliflower and salmon traybake recipe
Yield: 4
Ingredients: 1kg cauliflower; 2 red onions, cut into wedges; 60ml olive oil; 1/2 tsp caraway seeds; 4 x 200g salmon fillets, skinless; 125.00 ml firmly packed roughly chopped mint leaves; 125.00 ml flat-leaf parsley leaves; Seeds of 1/2 pomegranate; 1 tsp sumac; Warm flatbread, to serve (optional); 190g yoghurt; 90g tahini; 40.00 ml lemon juice; 2 garlic cloves, crushed; 20.00 ml extra virgin olive oil

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Cauliflower and salmon traybake with tahini sauce

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by Lucy Nunes

Delicious Team

Jun 24, 2024

"A quick, tasty, low-carb midweek meal that still looks impressive." – Lucy Nunes

1 (1kg) large cauliflower, cut into 6 wedges
2 red onions, cut into wedges
1/4 cup (60ml) extra virgin olive oil
1/2 tsp caraway seeds
4 x 200g salmon fillets, skinless
1/2 cup firmly packed roughly chopped mint leaves
1/2 cup flat-leaf parsley leaves
Seeds of 1/2 pomegranate
1 tsp sumac
Warm flatbread, to serve (optional)

Tahini sauce

2/3 cup (190g) Greek-style natural yoghurt
1/3 cup (90g) tahini
2 tbs lemon juice
2 garlic cloves, crushed
1 tbs extra virgin olive oil

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
2.

Arrange cauliflower and onion on prepared tray. Drizzle with 2 tbs oil and toss to coat. Season and sprinkle with caraway seeds. Roast for 30-35 minutes until golden and tender.
3.

Brush salmon with 2 tsp oil and season. Toss cauliflower and onion, then nestle in salmon fillets. Roast for 8 minutes or until salmon is just cooked.
4.

Meanwhile, make the tahini sauce. Combine all ingredients in a medium bowl and whisk with a fork until smooth and combined. Add 3-4 tbs water to loosen the sauce. Season to taste.
5.

Combine the chopped herbs, pomegranate seeds, sumac and remaining 2 tsp oil in a small bowl.
6.

To serve, drizzle salmon and cauliflower with tahini sauce. Sprinkle with herb mixture. Serve with warm bread, if desired.