Ingredients
Roasted Cauliflower
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- Salt and pepper to taste
Tahini Dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp water (to thin dressing)
Garnish
- 2 tbsp chopped parsley
- Optional: roasted chickpeas or pomegranate seeds
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the cauliflower.
- Prepare Cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper to evenly coat them, ensuring flavorful roasting.
- Roast Cauliflower: Spread the cauliflower on a baking sheet and roast in the preheated oven for 25–30 minutes until golden brown and tender when pierced with a fork.
- Make Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy, adjusting the water for desired consistency.
- Combine Salad: Transfer the roasted cauliflower to a mixing bowl, pour the tahini dressing over it, and toss gently to coat all pieces.
- Garnish and Serve: Sprinkle chopped parsley and any optional toppings like roasted chickpeas or pomegranate seeds on top before serving. This salad can be enjoyed warm or chilled.
Notes
- Adding roasted chickpeas not only boosts the protein content but adds extra crunch.
- This salad can be served warm immediately after roasting or chilled in the refrigerator for a refreshing option.
- Adjust the tahini dressing consistency with more water if needed for a thinner dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasting
- Cuisine: Mediterranean / Middle Eastern
- Diet: Vegan, Gluten Free
