How To Make Roasted Cauliflower Salad
This roasted cauliflower salad has cauliflower florets and other vegetables then roasted for 25 minutes and drizzled with a sumptuous tahini dressing.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper, and olive oil. Toss until well-coated.
Spread the vegetables on the baking sheet in a single layer and roast for 20 to 25 minutes until the carrots are tender.
Make the dressing:
In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
Drizzle the salad with the dressing, then serve. Enjoy!
- Calories: 351.24kcal
- Fat: 29.54g
- Saturated Fat: 4.23g
- Monounsaturated Fat: 18.17g
- Polyunsaturated Fat: 5.95g
- Carbohydrates: 20.40g
- Fiber: 7.49g
- Sugar: 6.22g
- Protein: 7.08g
- Sodium: 664.31mg
- Calcium: 163.29mg
- Potassium: 854.43mg
- Iron: 4.61mg
- Vitamin A: 544.24µg
- Vitamin C: 97.81mg
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