Roasted Cauliflower Salad

This Roasted Cauliflower Salad is a vibrant combination of spiced cauliflower, fresh herbs, and a zesty dressing, offering a delightful Moroccan twist. It's a wholesome, satisfying dish that brings warmth and flavor to any dinner table.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 3 tablespoons
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chickpeas - 1 can (400g), drained and rinsed
• Cherry tomatoes - 150g, halved
• Red onion - 1 small, thinly sliced
• Fresh parsley - 30g, chopped
• Lemon juice - 2 tablespoons
• Tahini - 1 tablespoon
• Water - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the cauliflower into bite-sized florets and place them in a large bowl.
3. In a small bowl, whisk together olive oil, cumin, coriander, paprika, salt, and black pepper.
4. Pour the spice mixture over the cauliflower and toss to coat evenly.
5. Spread the coated cauliflower on a baking sheet and roast for 25 minutes, or until golden brown and tender, stirring halfway through.
6. While the cauliflower is roasting, prepare the salad base by combining chickpeas, cherry tomatoes, red onion, and chopped parsley in a large bowl.
7. In a separate small bowl, mix lemon juice, tahini, and water until smooth to create the dressing.
8. Once the cauliflower is done roasting, add it to the salad bowl and drizzle with the tahini dressing.
9. Toss everything together gently and serve warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• High in fiber which aids digestion.
• Rich in antioxidants and vitamins that support overall health.

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