Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Total time: 30
Yield: 4
Ingredients: 1 medium head cauliflower, cut into florets; 3 large carrots, cut into 1-inch (2.5-cm) pieces; 1 tablespoon ground cumin; 2 teaspoons paprika; kosher salt, to taste; freshly ground black pepper, to taste; 2 tablespoons olive oil; ¼ medium red onion, thinly sliced; 1 cup roughly chopped fresh Italian parsley; ¼ cup tahini; 1 clove garlic, grated; 2 tablespoons lemon juice; ¼ cup water; ¼ cup olive oil; kosher salt, to taste; freshly ground black pepper, to taste

Recipe by Kiano Moju from tasty.co

Sides 30 Mins.

Ingredients

4 servings

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1 medium head cauliflower, cut into florets
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3 large carrots, cut into 1-inch (2.5-cm) pieces
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1 tablespoon ground cumin
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2 teaspoons paprika
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kosher salt, to taste
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freshly ground black pepper, to taste
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2 tablespoons olive oil
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¼ medium red onion, thinly sliced

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1 cup roughly chopped fresh Italian parsley
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¼ cup tahini
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1 clove garlic, grated
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2 tablespoons lemon juice
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¼ cup water
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¼ cup olive oil
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kosher salt, to taste
•

freshly ground black pepper, to taste

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower and carrots with the cumin, paprika, salt, pepper, and olive oil until well-coated.
Spread the vegetables on the prepared baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots and toss well.
Drizzle the salad with the dressing, then serve.
Enjoy!