Roasted Cauliflower Salad



for 4 servings

1 medium head cauliflower, cut into florets

3 large carrots, cut into 1 inch (2.5 cm) pieces

1 tablespoon ground cumin

2 teaspoons paprika

kosher salt, to taste

black pepper, to taste

2 tablespoons olive oil

¼ medium red onion, thinly sliced

1 cup fresh italian parsley(35 g), roughly chopped


¼ cup tahini(60 mL)

1 clove garlic, grated

2 tablespoons lemon juice

¼ cup water(60 mL)

¼ cup olive oil(60 mL)

kosher salt, to taste

pepper, to taste


Preheat the oven to 425°F (220°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 20-25 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.


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