Cauliflower salad with tahini yoghurt dressing

Cooking Salads Cauliflower salad with tahini yoghurt dressing

For a delicious smoky flavour, try cooking the cauliflower on the barbecue.

Lables: High fibre Low cholesterol Low kilojoule Low sodium Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  2. 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.
  3. Meanwhile, make Tahini yoghurt dressing Combine all ingredients with 1 1/2 tablespoons cold water in a bowl. Season with salt.
  4. 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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1kg cauliflower, trimmed, cut into 4cm florets
2 tbsp extra virgin olive oil
1 small red onion, halved, thinly sliced
2 small tomatoes, quartered, seeded, thinly sliced
50g baby rocket
1 garlic clove, crushed
3 tsp tahini
1 1/2 tbsp lemon juice
1/3 cup plain Greek-style yoghurt

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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