Cauliflower and parsley salad

'Bring-a-plate' gatherings will be even tastier with this healthy, flavoursome salad on the table.
cauliflower salad tahini dressing


Tahini dressing


1.Put the currants and hot tea into a small bowl and set aside for a few minutes.
2.To make dressing; drain the warm tea from the currants into a small bowl, reserve currants. Add tahini and whisk until smooth then add the lemon juice, honey, cumin and pepper. Stir until smooth; season to taste with sea-salt.
3.Finely slice the curds from the cauliflower, about 2cm in and then discard the stalks. Transfer to a large bowl and add the reserved currants, parsley, cucumber, tomatoes and onions. Toss to combine then transfer to a serving platter. Sprinkle with the cashews and drizzle with the tahini dressing.