Roasted Cauliflower Salad
Ingredients:
- 1 medium head cauliflower, cut into florets
- 3 large carrots, cut into 1 inch (2.5 cm) pieces
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- kosher salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil
- ¼ medium red onion, thinly sliced
- 1 cup fresh italian parsley (35 g), roughly chopped
- ¼ cup tahini (60 mL)
- 1 clove garlic, grated
- 2 tablespoons lemon juice
- ¼ cup water (60 mL)
- ¼ cup olive oil (60 mL)
- kosher salt, to taste
- pepper, to taste
DRESSING
Instructions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
- Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
- Drizzle the salad with the dressing, then serve.
- Enjoy!
Source: tasty.co