Roasted Cauliflower Salad with Tahini Dressing
Enjoy a flavorful Roasted Cauliflower Salad with chickpeas, fresh herbs, sweet corn, and pearl couscous, drizzled with minty tahini dressing.
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Cooking tools:
- Blender
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Measuring spoon
- Stove
- Tongs
- Spoon
Ingredients
- 3 cups of rocket salad/arugula
- 1/2 head of cauliflower
- 2 cups of uncooked pearl couscous
- 1 can of chickpeas
- 1 cup of cilantro
- Small bunch of chives,
- 1 cup of corn kernels
- salt
- 1 tsp of turmeric powder
- 1 tsp of ground cumin
- 1 tsp of garlic powder
- 1 tsp of ground coriander
- 1 tsp of paprika
- 1 tbsp of tahini
- 4 tbsp of olive oil
- 10-12 fresh mint leaves
- 2 cloves of garlic
- 15 g of ginger
- Pinch of salt
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