Description:
Cauliflower Salad with Tahini is a fresh and vibrant dish that combines the earthy flavor of roasted cauliflower with the creamy richness of tahini dressing. This vegan salad is a perfect balance of textures, with roasted cauliflower providing a tender bite and the tahini dressing adding a nutty, velvety finish. The salad is simple to prepare and full of flavor, making it an excellent side dish or light meal. Cauliflower is a great source of fiber and vitamins, while tahini adds healthy fats and a boost of protein. This cauliflower salad is not only nutritious but also a satisfying, gluten-free option for any plant-based diet.
Detailed Recipe:
Ingredients:
- 1 medium head of cauliflower (cut into florets)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder (optional)
- 2 tablespoons water (or more to thin the dressing)
- Fresh parsley (for garnish)
Instructions:
- Roast the Cauliflower: Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes, flipping halfway through, until golden and tender.
- Prepare the Tahini Dressing: While the cauliflower is roasting, mix the tahini, lemon juice, garlic powder (if using), and water in a bowl. Stir until smooth and creamy. Add more water if you prefer a thinner dressing.
- Assemble the Salad: Once the cauliflower is roasted, transfer it to a serving bowl. Drizzle the tahini dressing over the cauliflower and toss gently to coat.
- Garnish and Serve: Garnish with freshly chopped parsley and serve immediately as a side dish or light meal.
