Description
A flavorful salad featuring roasted cauliflower, rich tahini, vibrant greens, and fresh herbs, perfect for any occasion.
Ingredients
Scale
- 1 medium head Cauliflower
- 3 tablespoons Olive Oil
- ½ cup Tahini
- 2 tablespoons Lemon Juice
- 2 cloves Garlic, minced
- Salt & Pepper, to taste
- ¼ cup Fresh Parsley or Cilantro, chopped
- 4 cups Baby Spinach or Mixed Greens
- ½ cup Pumpkin Seeds, toasted
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the cauliflower by removing the leaves and stem, and cutting it into bite-sized florets.
- Toss the cauliflower florets with olive oil, minced garlic, salt, and pepper in a large bowl.
- Spread the cauliflower on a lined baking sheet in a single layer and roast for about 25–30 minutes or until golden brown and tender.
- Make the tahini dressing by combining tahini, lemon juice, a pinch of salt, and a tablespoon of water in a small bowl. Whisk until creamy.
- Layer the greens in a large serving bowl, then add the roasted cauliflower on top.
- Drizzle the tahini dressing over the salad and sprinkle with fresh herbs and toasted pumpkin seeds.
- Toss gently to combine and serve immediately.
Notes
This salad can be made ahead; just store the dressing separately to avoid sogginess. Add a pinch of red pepper flakes for a spicy kick!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: roasted cauliflower, tahini salad, vegan salad, healthy salad, Mediterranean dish