Roasted Cauliflower Salad Recipe

With a little bit of roasting, this roasted cauliflower salad recipe transforms a normally mild-flavored vegetable into a crispy delight of caramelized sweetness The vegetable is paired with mixed lettuce, chickpeas, red onion, and dried cranberries, all tossed in a tahini-based dressing that's laced with zesty hints of lemon.

cook TIME 17 mins
prep TIME 5 mins
total TIME 22 mins

Course: Side DishCuisine: Middle Eastern

Servings: 4 servings

Calories: 251 kcal

Author: Luna Regina

Ingredients (14)

20 oz cauliflower florets separated
4 oz mixed salad shredded into large pieces
1 oz red onion sliced
2 tbsp parsley chopped
6 oz canned chickpeas drained
0.5 oz almonds
0.5 oz dried cranberries
1/2 tbsp lemon juice
1 tbsp water
1/2 tsp sesame oil
2 tbsp olive oil
1 tbsp Tahini sauce
2 tbsp Japanese mayonnaise
1 tbsp reduced-sodium soy sauce

INSTRUCTIONS

Prep:

Separate the Florets: Use a paring knife to separate the florets.

Slice the Onion: Lengthwise slice the onion in half, then lay the half horizontally flat and thinly slice.

Cook:

Prepare the Cauliflower: Preheat the oven to 400 °F to prepare for step 2. Line the baking sheet with parchment paper then spread 20 oz cauliflower over it. Drizzle 1 tbsp olive oil over the florets and lightly toss to evenly coat them.

Roast the Cauliflower: Put the baking sheet in the middle rack of the oven and roast the cauliflower at 400 °F for 17 minutes.

Make the Dressing: In a small bowl, mix 1/2 tbsp lemon juice, 1 tbsp water, 1/2 tsp sesame oil, 1 tbsp olive oil, 1 tbsp Tahini sauce, 2 tbsp Japanese mayonnaise, and 1 tbsp reduced-sodium soy sauce until the mixture becomes pale yellow with a slightly thick texture.

Assemble the Salad: On a plate, lay a bed of 4 oz mixed salad, then layer over top the roasted cauliflower, 6 oz canned chickpeas, 0.5 oz almonds, 0.5 oz dried cranberries, and 1 oz red onion.

Drizzle the Dressing: Use a small spoon to drizzle the dressing all over the salad. Enjoy.

Nutrition