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Roasted Cauliflower Salad

Simple, smoky and light salad for anytime of the year.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Healthy
Diet: Vegan
Keyword: Plant-Based, salad
Servings: 4
Author: Shelly

Ingredients

  • ¼ cup olive oil
  • 1 teaspoon paprika
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 small cauliflower head - cut into florets
  • 15 grape tomatoes - sliced in half
  • ½ cup chopped cilantro
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice or apple cider vinegar.

Instructions

  • Preheat the oven to 400°F (200°C).
  • Combine the first 4 ingredients in a high-rimmed baking tray. Add the cauliflower and rub it with the seasoned oil. Roast for 15 minutes until it gets some color but is still firmish. When it's ready, let it cool a little bit before adding to the salad.
  • Put the tomatoes and parsley in a large bowl. Add the roasted cauliflower, tahini and lemon juice and toss well. You can keep the salad in the fridge for up to 1 day.