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.