How to Make the Best Roast Cauliflower Salad with Tahini
Craving a vibrant salad? This Roast Cauliflower Salad with Tahini Dressing balances nutty flavors and fresh greens, making it a must-try for any meal!
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Airtight container
Ingredients
- 1 medium head of cauliflower, cut into florets (about 4 cups / 600g)
- 2 tablespoons olive oil (30ml)
- 1 teaspoon ground cumin (2g)
- 1 teaspoon smoked paprika (2g)
- Salt
- black pepper
- 4 cups mixed greens (e.g., arugula, spinach, or kale) (about 120g)
- ½ cup toasted almonds or walnuts, chopped (about 70g)
- ¼ cup pomegranate seeds (optional) (about 40g)
- ¼ cup tahini (60g)
- 2 tablespoons lemon juice (30ml)
- 1 tablespoon honey or maple syrup (15ml)
- 2 cloves garlic, minced
- 2-4 tablespoons warm water (30-60ml) to adjust consistency
- Salt to taste
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