This hearty and flavorful cauliflower salad is both delicious and relatively easy to make. There is a great interplay of flavors and textures as the cauliflower should have some crunch and some sweetness from the roasting process’s caramelization. This paired with the creaminess of the tahini sauce and the fresh parsley, will make this dish a welcome way to prepare cauliflower. Fresh tahini will make a huge difference in the quality of the cauliflower salad, and the size of your cauliflower may dictate needing to make a larger or smaller batch of the sauce. Should you have extra dressing it can be used on another salad or simply as a vegetable dip.
- 1-2 cauliflower heads
- 1/3 cup tahini
- 2 tsp olive oil
- 2 tsp lemon juice
- 2 cloves garlic, chopped
- 1/4 cup chopped parsley
- Wash and cut cauliflower into florets. Toss with olive oil and salt and roast at 375 degrees for 10-15 minutes until evenly roasted and lightly caramelized.
- In a food processor or blender combine the tahini, olive oil, and garlic. Add 1-2 tsp water then add lemon juice. If the sauce seems to have broken down or have thick texture, gradually add more water and will come together into a smooth sauce.
- Once smooth, add a few roasted cauliflower florets and process again until smooth and adjust the seasoning as needed. In a bowl with the roasted cauliflower, pour the tahini sauce and add the parsley and fold the dressing until evenly distributed.
- Serve immediately as it is better warm or at room temperature.