Recipe: Appetizing Roast Cauliflower/Veg Salad with Tahini Dressing

Roast Cauliflower/Veg Salad with Tahini Dressing. This roasted vegetable salad with glazed vegetables, chickpeas and a creamy dairy free lemon tahini dressing is filling, delicious and healthy! Tweet This The original inspiration for this was a cup of leftover roasted cauliflower , tucked into the fridge. WHILE the vegetables cook, place the garlic, tahini, salt, cumin, lemon juice and water into a small bowl and mix thoroughly to combine.

Transfer to a shallow serving bowl and garnish with freshly ground black pepper and orange zest. Then add the cauliflower with the spices, salt and pepper. Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves. You can have Roast Cauliflower/Veg Salad with Tahini Dressing using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Roast Cauliflower/Veg Salad with Tahini Dressing

1. It's 3 handfuls of spinach chopped.
2. Prepare 1 Tin of chickpeas.
3. Prepare 1 of small cauliflower.
4. You need 3 of carrots.
5. You need of tahini dressing.
6. Prepare 3 of heaped teaspoons tahini.
7. It's 2 tablespoons of oil.
8. You need 1 tablespoon of water.
9. Prepare of Juice ½ large lemon.
10. It's 2 teaspoons of maple syrup.
11. You need Pinch of salt.

Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils. Enjoy it as a sauce on tahini toast, roasted vegetables, or salad dressing. So many delicious vegan sauces and dressings have tahini at the base of them. It is creamy, velvety, and very smooth!

Roast Cauliflower/Veg Salad with Tahini Dressing instructions

1. Preheat an oven to 180 degrees C..
2. Chop the cauliflower into small florets and the carrot into small slices..
3. Toss the vegetables with 3 tablespoons of oil and salt and pepper (and any other flavours)..
4. Put in a non-stick/foil-lined baking dish and roast for 20 minutes or until cooked and caramelised..
5. Rinse the chickpeas and add to the dish after when there is 5 minutes remaining..
6. Put the cooked veg, chickpeas, almonds and chopped spinach in a large bowl and mix..
7. Mix up the dressing ingredients and a pinch of salt by shaking in a jar, adjusting to taste..
8. Serve and top with the dressing..

Roasted Cauliflower Salad with Sesame-Lemon Dressing. Add peanut oil, sesame oil, lemon juice, soy sauce, and tahini.. as a vegetarian entree for two or a side dish for four to six. This is probably the best roasted cauliflower salad, which works warm as well as cold, I've ever tried. Fantastic as a part of chicken bowls or on its own. Soba Salad with Tahini Dressing and Roasted Cauliflower *Note: This recipe is part of a series on how to turn a whole roasted cauliflower into five recipes — check them all out here.