Cauliflower Salad
Crunchy Roasted Cauliflower Salad with Lemon-Tahini Dressing
Ingredients:
1 medium head of cauliflower, cut into small florets
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup toasted almonds, sliced
1/4 cup dried cranberries
For the dressing:
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey or maple syrup
1 clove garlic, minced
Salt and pepper, to taste
Water, to thin as needed
Directions:
Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
Roast cauliflower for 20-25 minutes, turning halfway through, until golden and tender. Remove and let cool.
In a large bowl, combine roasted cauliflower, red onion, parsley, toasted almonds, and dried cranberries.
In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add water gradually to reach desired dressing consistency.
Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 180 kcal per serving | Servings: 4 servings
#cauliflowersalad #roastedcauliflower #healthysalad #tahindressing #veganrecipes #plantbased #glutenfree #cleaneating #easyrecipes #nutritious #lightmeals #saladrecipes #wholefoods #healthyfats #summermeals #mealprepideas #fiberpacked #healthychoices #vegetarian #almondsalad
Roasted cauliflower takes center stage in this flavorful salad with a creamy lemon-tahini dressing! Perfect for a healthy lunch or side dish
Cauliflower Salad
Crunchy Roasted Cauliflower Salad with Lemon-Tahini Dressing
Ingredients:
1 medium head of cauliflower, cut into small florets
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup toasted almonds, sliced
1/4 cup dried cranberries
For the dressing:
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey or maple syrup
1 clove garlic, minced
Salt and pepper, to taste
Water, to thin as needed
Directions:
Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
Roast cauliflower for 20-25 minutes, turning halfway through, until golden and tender. Remove and let cool.
In a large bowl, combine roasted cauliflower, red onion, parsley, toasted almonds, and dried cranberries.
In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add water gradually to reach desired dressing consistency.
Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 180 kcal per serving | Servings: 4 servings
#cauliflowersalad #roastedcauliflower #healthysalad #tahindressing #veganrecipes #plantbased #glutenfree #cleaneating #easyrecipes #nutritious #lightmeals #saladrecipes #wholefoods #healthyfats #summermeals #mealprepideas #fiberpacked #healthychoices #vegetarian #almondsalad
Roasted cauliflower takes center stage in this flavorful salad with a creamy lemon-tahini dressing! Perfect for a healthy lunch or side dish
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