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© 2020 LANE WIEDERSTEIN

Roasted Cauliflower Salad with Lemon & Tahini Dressing


Gluten Free | Vegan | Low Carb

I never used to think the word salad and Winter fit in the same sentence, until I worked out how to spice them up with some heartier roasted veggies. There's just something about this roasted cauliflower salad that makes me feel warm inside.

Now the dirt on tahini. If you've never heard of it before, its simillar to a nut butter but made with sesame seeds. It has a unique creamy flavour and comprissed of good fats. It can be purchased in the health isle of the supermarket and lasts for months when stored in the refridgerater. I liek the 'hulled' version rather than 'unhulled' as it has a smooth consistency pefect for dressings.

Serves 2 - 4

Ingredients

500g cauliflower

500g pumpkin

1 tablespoon olive oil

1 tablespoon garlic infused oil

1 tablespoon cumin

Salt & pepper

¼ cup pepitas

¼ sunflower seeds

½ cup cashews

½ bunch fresh parsely, chopped

¼ fresh chilli, chopped or ½ tablespoon dried chilli

Dressing:

2 tablepsoons tahini

1 tablepsoon water

Juice from 1 lemon

1 tablespoon garlic infused oil

Cayenne pepper

Salt & pepper

Method

Preheat the oven to 180ºC.


Chop the cauliflower into small florets and the pumpkin into small chunks, then place them on a baking tray.


Drizzle the veggies with olive oil, garlic infused oil, cumin, salt & pepper, then roast in the oven for approximately 30 minutes or until the cauliflower is slightly browned on the edges. The pumpkin may need slightly longer.

Add the tahini, water, lemon juice, garlic, cayenne pepper, salt & pepper to a small bowl. Mix until a smooth consistency is reached, then refrigerate until ready to serve.

To build the salad, combine the roasted cauliflower and pumpkin in a bowl with the pepitas, sunflower seeds, cashews and parsley. Drizzle the lemon & tahini dressing over top, and toss to combine.

Serve warm or cold.

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