Recipes
Roasted Cauliflower Salad with Creamy Tahini Dressing
This hearty salad makes for a delicious plant-based lunch that is full of flavor and texture, complete with a garlicky, 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
This cinnamony treat is the perfect way to start your morning, with coffee, protein, and lots of flavor…