Roasted Cauliflower and Tahini Salad - Vegan
The Roasted Cauliflower and Tahini Salad brings an exciting fusion of Mediterranean flavors to your table. Perfectly caramelized cauliflower florets are paired with a velvety tahini dressing, creating a harmony of rich, nutty, and slightly tangy notes. Generous sprinkles of fresh parsley and vibrant pomegranate seeds add a touch of freshness and a burst of color, making this dish not only delicious but also stunning to behold.
Ingrédients
- 1 large cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 clove garlic, minced
- 1/4 teaspoon salt (for dressing)
- 1/4 cup fresh parsley, chopped
- 1/4 cup pomegranate seeds
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cauliflower florets on a baking sheet and toss with olive oil, salt, pepper, cumin, and smoked paprika.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and the remaining salt to make the dressing. Adjust the consistency by adding more water if necessary.
- Once the cauliflower is roasted, transfer it to a large serving bowl.
- Drizzle the tahini dressing over the roasted cauliflower and gently toss to combine.
- Garnish with chopped parsley and pomegranate seeds before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 12g | Protéines: 7g | Fat: 16g | Sucre: 3g
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