Roasted cauliflower salad



  • 1 small head of cauliflower 
  • 3 tbs vegetable oil
  • Salt and pepper

For the tahini dressing:

  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 tbs plain yogurt
  • 1 clove of garlic (crushed)
  • Salt, pepper, and cumin powder

For garnish:

  • Chopped parsley and pomegranate seeds.


  1. Preheat oven to 400F.
  2. In this salad you have two options, either you cut the cauliflower into big pieces, or leave it whole.
  3. Wash the cauliflower thoroughly, and soak it in water with 1 tbs of vinegar or salt for ten minutes
  4. Drain cauliflower and pat dry with a clean kitchen cloth.
  5. Brush cauliflower with vegetable oil and sprinkle it with salt and pepper
  6. Roast cauliflower until golden brown.
  7. In a medium sized bowl, add all dressing ingredients and mix well to form a silky and creamy sauce. Add more water if desired.
  8. In a salad plate, arrange cauliflower. Garnish with the parsley and pomegranate seeds and drizzle with tahini dressing.
  9. Enjoy!😊

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