BiteSaavy
BiteSaavy recipe

Roasted Cauliflower and Walnut Salad with Tahini Dressing

A crunchy, dairy-free salad featuring roasted cauliflower, toasted walnuts, and creamy tahini dressing.

Dairy Free 15 min prep 25 min cook Serves 4 Dairy Free Vegan Gluten Free
Roasted Cauliflower and Walnut Salad with Tahini Dressing

Ingredients

  • cauliflower florets
    400 g 14 oz cut into bite-sized pieces
  • walnuts
    60 g 2 oz toasted
  • olive oil
    2 tbsp 2 tbsp
  • ground cumin
    1 tsp 1 tsp
  • salt
    1/2 tsp 1/2 tsp
  • ginger powder
    1/4 tsp 1/4 tsp
  • tahini
    3 tbsp 3 tbsp
  • lemon juice
    2 tbsp 2 tbsp freshly squeezed
  • garlic clove
    1 1 minced
  • water
    3 tbsp 3 tbsp to thin dressing
  • fresh parsley
    15 g 1/2 oz chopped
  • black pepper
    to taste to taste

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Toss cauliflower with olive oil, cumin, ginger, and salt.
  • 3
    Spread cauliflower on a baking sheet and roast for 20-25 minutes until golden.
  • 4
    Toast walnuts in a dry pan over medium heat until fragrant, about 3-5 minutes.
  • 5
    Whisk tahini, lemon juice, garlic, water, salt, and pepper until smooth; add more water to thin if needed.
  • 6
    In a bowl, combine roasted cauliflower, toasted walnuts, and parsley.
  • 7
    Drizzle with tahini dressing and toss gently before serving.

More like this