Roasted Cauliflower Salad
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
50 mins
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Servings
6 servings
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Calories
222 kcal
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Cuisine
Mediterranean, American
Roasted Cauliflower Salad
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Salads can feel like a chore sometimes, but not this one! This roasted cauliflower salad is really easy to make. The oven does practically all the work, and with the creamy tahini dressing, it’s the kind of salad that’s actually exciting to eat.
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Ingredients
For the Salad
- 1 large head cauliflower cut into small florets
- 1 large red onion chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4-5 dates pitted and chopped
- ¼ cup fresh parsley chopped
- ¼ cup toasted pine nuts or almonds
- ¼ cup crumbled Feta cheese
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.
Equipments used:
Notes
- This way you can retain the crispness of the cauliflower florets without weighing them down with the dressing too early.
- I’m all about making these more efficient where possible, so while you can toast the pine nuts in the oven on a separate tray or on the stove in a pan, you can also just push aside the cauliflower mixture and toast them on the same pan with the cauliflower during the last 5 minutes of cooking.
- Save the dressing for serving: This way you can retain the crispness of the cauliflower florets without weighing them down with the dressing too early.
- Toast the pine nuts in the oven with the cauliflower: I’m all about making these more efficient where possible, so while you can toast the pine nuts in the oven on a separate tray or on the stove in a pan, you can also just push aside the cauliflower mixture and toast them on the same pan with the cauliflower during the last 5 minutes of cooking.
Nutrition Information
Show Details
Serving
1.5cups
Calories
222kcal
(11%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Cholesterol
6mg
(2%)
Sodium
410mg
(17%)
Potassium
585mg
(17%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
333IU
(7%)
Vitamin C
76mg
(84%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 222kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6mg | 2% |
| Sodium | 410mg | 17% |
| Potassium | 585mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 76mg | 84% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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