This hearty salad is packed with flavor and nutrition. Roasting the cauliflower brings out its natural sweetness, while the tahini dressing adds a creamy, nutty element.
Ingredients:
1 head cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped red onion
1/4 cup toasted pine nuts (optional)
Lemon Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and golden brown.
4. While the cauliflower roasts, whisk together all dressing ingredients in a small bowl.
5. In a large bowl, combine the roasted cauliflower, parsley, red onion, and pine nuts (if using).
6. Pour the dressing over the salad and toss to coat.
7. Serve warm or at room temperature.
Tips:
For a spicier salad, add a pinch of red pepper flakes to the dressing.
Substitute chopped walnuts or almonds for the pine nuts.
Add crumbled feta cheese or goat cheese for extra flavor.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
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