Roasted Cauliflower and Tahini Salad
Inspired by the vibrant flavors of the Mediterranean, this roasted cauliflower and tahini salad combines the earthy charm of cauliflower with the nutty richness of tahini, creating a medley of taste and texture that's both hearty and refreshing. Perfect as a main course vegetarian dish or a sophisticated side.
Ingredients
Salad
- 1 head cauliflower fresh, organic if possible
- 2 tablespoons olive oil extra virgin
- 1 teaspoon cumin ground
- ½ teaspoon paprika smoked
- ¼ teaspoon salt kosher
- ¼ teaspoon ground black pepper freshly ground
- 2 tablespoons tahini well-stirred
- 1 tablespoon lemon juice freshly squeezed
- 2 cloves garlic minced
- 3 cups arugula washed and dried
- ¼ cup pomegranate seeds for garnish
- ¼ cup toasted almonds sliced
Instructions
- Preheat your oven to 220°C (425°F).
- Cut the cauliflower into bite-sized florets and spread them on a baking sheet. Drizzle with olive oil, then sprinkle with cumin, paprika, salt, and pepper. Toss to coat evenly.
- Roast for 25-30 minutes, or until the cauliflower is golden brown and tender, turning halfway through for an even roast.
- While the cauliflower is roasting, prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and a tablespoon of water until smooth. The dressing should be creamy but pourable; adjust with more water if needed.
- In a large serving bowl, combine the roasted cauliflower and arugula. Drizzle the tahini dressing over the top, and gently toss to coat.
- Scatter the pomegranate seeds and toasted almonds over the salad. Serve immediately, either as a standalone dish or alongside grilled meats or fish.
Notes
For a nut-free version, substitute toasted sunflower seeds for almonds. Adding a pinch of cayenne pepper can give the salad a subtle heat, balancing the sweetness of the pomegranate.
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