Sadia Hussain
Nov 24, 2019
Roasted Cauliflower Salad Recipe
Cauliflower has risen in ranks in the last couple of years as a versatile superfood and it's not uncommon now, to find this once humble vegetable on restaurant menus.
I was introduced to this delicious cauliflower salad last summer when my fabulous sister-in-law, Najma, took me to True Food Kitchen. All the food we ordered that night was good but this salad was remarkably tasty.
This recipe has a melange of exotic flavors that turn a bland vegetable into an incredible salad. I hope you try my recipe and enjoy it as much as I do.
Roasted Cauliflower Salad Recipe
Sadia Hussain
SERVES
6
TOTAL TIME
45 Minutes
INGREDIENTS
1 head cauliflower, cut into florets
2 Medjhool dates, cut into small pieces
1/4 cup pistachios, lightly roasted
1 small onion, sliced
A handful of parsley, chopped
For the Dressing
2 tablespoons olive oil
1 tablespoon tahini paste
1 lemon, juiced
1/2 teaspoon salt to taste
1/2 teaspoon red chili flakes
METHOD
Preheat oven to 200C/400F.
Lay cauliflower florets on baking sheet and roast until slightly charred. Cool completely.
In a large bowl, add the cooled cauliflower, dates, pistachios, onions and parsley.
In a small bowl, mix olive oil, tahini, lemon juice, salt and red chili flakes until thick and creamy.
Mix salad and dressing together and sprinkle with parsley right before serving.
Tips and Bits
If you don't like your cauliflower charred as much as mine then take it out of the oven when just tender.
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