Roasted Cauliflower Salad with Lemon Tahini Dressing

Roasted cauliflower with spiced crispy chickpeas, all tossed together in a big salad - cannot get better.

Ingredients

Ingredients
Servings:
head
Cauliflower
g
Chickpeas
tbsp
Olive Oil
tsp
Sweet Smoked Paprika Powder
Garlic Clove
Cucumber
Spring Onion
g
Feta Cheese
Avocado
Fresh Herbs (Parsley, Dill)
Mixed Green Salad
Salt & Pepper to taste
Dressing
tbsp
Olive Oil
tbsp
Lemon Juice
tbsp
Lime Juice
tbsp
Honey
tbsp
Tahini Paste
ml
White Aceto Balsamico
Salt & Pepper to taste
Calories
per serving
418
Carbs
19
Protein
14
Fat
30

Instructions

Preparing In The Kitchen
  1. Preheat oven to 180 °C.
  2. On a large baking sheet, combine the cauliflower, chickpeas, olive oil, smoked paprika, garlic and a season with salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly brown.
  3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and spring onions.
  4. To make the lemon tahini dressing. Combine all ingredients in a cup and whisk until completely smooth. I have used a stick blender.
  5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the dressing and toss to combine.
  6. Top the salad with avocado and feta cheese.

Preparing In The Kitchen
  1. Preheat oven to 180 °C.
  2. On a large baking sheet, combine the cauliflower, chickpeas, olive oil, smoked paprika, garlic and a season with salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly brown.
  3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and spring onions.
  4. To make the lemon tahini dressing. Combine all ingredients in a cup and whisk until completely smooth. I have used a stick blender.
  5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the dressing and toss to combine.
  6. Top the salad with avocado and feta cheese.

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