Roasted cauliflower salad
Roasting cauliflower is the best way to enhance the flavor of the humble veggie. Use cooked cripsy chicken peas instead of lentil for a change. The creamy tahini dressing is what brings together the salad.
Servings 5 servings
Calories 408kcal
Ingredients
- 3-4 cups - arugula
- 1.5 cup lentil cooked
- 1 head cauliflower
- 1 red onion
- ½ cup parsley
Tahini dressing
- ¼ cup tahini
- ¼ cup cold water
- ¼ cup lemon juice
- 2 cloves garlic
- 2 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon kosher salt and black pepper
- 3 tablespoon olive oil
Instructions
- Pre heat oven to 400 F.
- Soak sliced onion in ice-cold water and rest for 10-15 minutes.
- Clean Cauliflower head and cut it into medium florets. Shake off any excess water.
- Spread cauliflower florets in a baking tray. Season it with salt and olive oil. Bake it for 15-20 minutes untill you see small brown patches. Take out the tray and let it cool down.
- While cauliflower is in the oven, Make the tahini dressing. Whisk tahini and cold water to loosen tahini. Add rest of the ingredients and mix until the dressing is creamy.
- In a large salad bowl, add roasted cauliflower, cooked lentil, arugula, drained onion slices and parsley.
- Drizzle tahini dressing all over, toss, and serve.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 50g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 72mg | Potassium: 1088mg | Fiber: 21g | Sugar: 7g | Vitamin A: 823IU | Vitamin C: 75mg | Calcium: 116mg | Iron: 6mg