Roasted Cauliflower Salad Recipe
A roasted cauliflower salad made with cumin, paprika, sweet dates, toasted nuts, feta, and a creamy tahini dressing.
Servings: 6 servings
Ingredients
For the Salad
For the Dressing
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons water
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the cauliflower and onion to the baking sheet. Drizzle with olive oil and season with cumin, paprika, salt, and pepper.
- Toss well with your hands to combine. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender. Let it cool slightly.
- Meanwhile, in a small bowl or jar, combine tahini, lemon juice, olive oil, garlic, salt, and pepper. Whisk until smooth, then add 1 tablespoon of water at time and whisk until the consistency is pourable. Set aside.
- In a large serving bowl, layer the roasted cauliflower, chopped dates, parsley, feta cheese and toasted nuts. Drizzle the dressing over the salad, toss and serve warm or at room temperature.
Notes
My Top Tip: Don’t over-crowd your pan! Do your best to spread your cauliflower and onions in a single layer on the baking sheet. Over-crowding will cause them to steam instead of roast (so you won't get that golden caramelization flavor).
Storage: Store your salad in an airtight container in the refrigerator for up to 3 days. If possible, keep the dressing separate and add it just before serving to avoid soggy cauliflower.
Nutrition
Serving: 1.5cups | Calories: 222kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 410mg | Potassium: 585mg | Fiber: 4g | Sugar: 7g | Vitamin A: 333IU | Vitamin C: 76mg | Calcium: 89mg | Iron: 2mg
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