Tahini Cauliflower Salad - Culinary Medicine Home
This recipe for Tahini Cauliflower Salad balances the roasted flavors of cauliflower and pine nuts with creamy tahini and a slight tang of lemon. A great side dish or picnic salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
Ingredients
- 2 tsp. Olive oil
- 1 head large (6-7 inch dia.) Cauliflower, raw (cut into small flowerets)
- 2 Tbsp. Pine nuts
- 1 15 ounce can Canned no salt added chickpeas (drained and rinsed)
- 2 Tbsp. Fresh parsley (coarsely minced)
- 2 Tbsp. Tahini
- 1/2 lemon yields Lemon juice
- 1/2 tsp. Salt
- 1 taste Black pepper
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