Try this great tasting salad - we love the different textures.
Slice the cauliflower into 1/2cm thick slices and blanch in boiling water for 4 mintues, or until cooked. To make the dressing, combine the tahini and yoghurt. Season with salt to taste. Arrange the baby cos leaves onto a serving platter with cauliflower. Spoon dressing over leaves or stir through, then sprinkle with mint and halved almonds.
Tips from the author
Great salad on its own or served as a side dish for 4 people
This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range.