Roasted Cauliflower Salad with Creamy Tahini Dressing

Concluding our 6 weeks of salads event, this salad is one of my favorites. Curried cauliflower, crunchy roasted chickpeas, fresh peppery rocket and radish, and a creamy, garlicky sesame dressing. This salad comes together very easily, making it a reliable weekday lunch—especially if you’re looking for plant-based options.

I start things off by roasting my chickpeas and cauliflower in similar seasonings. The vibe I’m going for is slightly Middle Eastern, complementing the tahini-style dressing. For that, I need turmeric, garlic powder, and cumin, plus some supporting characters.

For my last salad, you know I had to use rocket. It’s just the superior salad leaf. Baby-leaf rocket adds a delicious mild pepperiness, which is further supported by the fresh, crunchy radish.

Roasted Cauliflower Salad with Creamy Tahini Dressing

Roasted Cauliflower Salad with Creamy Tahini Dressing

( 0 reviews )
Yield: 4
Author:
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This delicious salad is a high-protein plant-based option that is packed with lots of flavor and crunch...

Ingredients

Tahini Dressing

Instructions

Notes

  • This recipe is already vegan, depending on the yogurt you use.

Nutrition Facts

Calories

268.92

Fat

21.09

Sat. Fat

3.53

Carbs

16.13

Fiber

4.08

Net carbs

12.04

Sugar

4.34

Protein

8.94

Sodium

154.63

Cholesterol

3.98
Curry, Plant-based, vegan, salad
lunch, salad, snack
Mediterranean, Middle Eastern
Did you make this recipe?
Tag @dahliadei_wellness on instagram and hashtag it # dahliadei
Previous
Previous

Ocean Smoothie Bowl

Next
Next

Edamame Salad with Miso Chili Oil Dressing