Cauliflower salad with tahini yoghurt dressing

Cauliflower salad with tahini yoghurt dressing

Ingredients (6 servings)

1kg cauliflower, trimmed, cut into 4cm florets

2 tablespoons extra virgin olive oil

1 small red onion, halved, thinly sliced

2 small tomatoes, quartered, seeded, thinly sliced

50g baby rocket

Tahini yoghurt dressing

1 garlic clove, crushed

3 teaspoons tahini

1½ tablespoons lemon juice

1/3 cup plain Greek-style yoghurt


Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

Combine cauliflower florets and oil in a large bowl. Toss to coat. Season with salt and pepper. Arrange cauliflower in a single layer on prepared tray. Roast for 30 minutes or until cauliflower is browned and tender. Set aside for 5 minutes to cool slightly.

Meanwhile, make Tahini yoghurt dressing Combine all ingredients with 1 1/2 tablespoons cold water in a bowl. Season with salt.

Combine roasted cauliflower, red onion, tomato and rocket in a large bowl. Drizzle with tahini dressing. Season with salt and pepper. Serve immediately.

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