Cauliflower Salad

This refreshing Lebanese Cauliflower Salad combines roasted cauliflower with a vibrant mix of herbs and spices, creating a delightful dish that bursts with flavor. Perfect as a side or a light meal, it brings a taste of the Mediterranean to your table.

Ingredients

• Cauliflower - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Tahini - 1 tablespoon
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Pine nuts - 30 grams, toasted
• Salt - to taste
• Black pepper - to taste
• Paprika - 1/2 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the cauliflower into bite-sized florets and place them in a bowl.
3. Drizzle the olive oil over the cauliflower, add minced garlic, paprika, salt, and black pepper, and toss to coat evenly.
4. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, or until golden brown and tender, stirring halfway through.
5. In a small bowl, whisk together lemon juice and tahini until smooth.
6. Once the cauliflower is roasted, let it cool slightly, then transfer it to a serving bowl.
7. Add chopped parsley, chopped mint, and toasted pine nuts to the cauliflower.
8. Drizzle the tahini-lemon dressing over the salad and toss gently to combine.
9. Serve immediately or allow to chill for 15 minutes for the flavors to meld.

Nutrition

• Calories: 280
• Protein: 7 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins C and K.
• High in antioxidants and anti-inflammatory properties.
• Supports heart health and digestion.

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