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
Ingredients
Instructions
Notes
- This recipe is already vegan, depending on the yogurt you use.
Nutrition Facts
Calories
268.92Fat
21.09Sat. Fat
3.53Carbs
16.13Fiber
4.08Net carbs
12.04Sugar
4.34Protein
8.94Sodium
154.63Cholesterol
3.98