Roasted Cauliflower Tahini Salad
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Roasted until the edges go deep golden, the florets pick up a toasty sweetness that stands up to heavy, nutty tahini, which would simply smother boiled cauliflower.
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Lemon juice and garlic lighten the sauce, and a generous handful of parsley cuts through the oil.
Ingredients
Instructions
- 1
Preheat the oven fully to 220C.
Pat 400 g cauliflower dry, then cut or break it into even bite-size florets so they roast at the same pace instead of steaming from excess moisture.
- 2
Toss the cauliflower with 2 tablespoons olive oil and 0.5 teaspoon salt until the surfaces look lightly coated.
Spread it in one loose layer on the tray, leaving gaps so the edges can brown.
- 3
Roast at 220C for 20 to 25 minutes, turning the florets once midway.
Remove them when the edges are deep golden brown and the stems are tender but still hold their shape.
- 4
While the cauliflower roasts, whisk 2 tablespoons tahini, 2 tablespoons lemon juice, and 1 finely minced garlic clove.
Start with a thick paste and mix until the garlic is evenly dispersed.
- 5
Add 1 tablespoon water to the dressing gradually, whisking after each splash.
Stop when it runs slowly from a spoon, thin enough to coat the cauliflower without pooling heavily underneath.
- 6
Let the hot cauliflower cool for 2 to 3 minutes, then add the tahini dressing and 12 g chopped parsley.
Toss gently so the roasted edges stay intact, and serve warm or at room temperature.
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