Roasted Cauliflower Salad with Lemon Tahini Vinaigrette
Introduction
Roasted Cauliflower Salad with Lemon Tahini Vinaigrette is a delicious, nutritious, and flavorful dish that combines the nutty goodness of roasted cauliflower with the bright zest of lemon and tahini. This salad is perfect as a light meal or a side dish for any occasion. With a mix of crunchy pine nuts, sweet raisins, and tender kale, every bite offers a delightful contrast of textures and flavors.
Why Make This Recipe
This salad is not only tasty but also packed with nutrients. Roasted cauliflower provides fiber and antioxidants, while kale is a superfood rich in vitamins. The homemade lemon tahini vinaigrette is a healthier alternative to store-bought dressings, offering a creamy texture without dairy. Plus, this dish is naturally vegan and gluten-free, making it suitable for various dietary preferences.
How to Make Roasted Cauliflower Salad with Lemon Tahini Vinaigrette
Making this salad is simple and requires minimal preparation. You’ll start by roasting the cauliflower to enhance its nutty flavor. Then, you’ll massage the kale to soften it before tossing it with onions, pine nuts, and raisins. Finally, you’ll prepare a delicious, creamy lemon tahini vinaigrette to bring all the ingredients together.
Ingredients
For the Salad:
- 1 head of cauliflower
- 3 tbsp avocado oil or olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
- 6 cups finely chopped kale
- 1/2 medium red onion, thinly sliced
- 1/2 cup toasted pine nuts
- 1/3 cup raisins
For the Lemon Tahini Vinaigrette:
- 1/4 cup avocado oil or olive oil
- 1/4 cup lemon juice
- 2 tbsp tahini*
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- Pinch of sea salt
Directions
- Preheat the oven to 425°F (220°C). Chop the cauliflower into florets.
- In a large bowl, toss the cauliflower with 2 tbsp oil, 1 tbsp lemon juice, salt, and pepper.
- Spread the cauliflower on a large baking sheet, placing the flat sides down. Roast for 13 minutes, flip, and continue roasting for another 12-13 minutes until crispy.
- While the cauliflower roasts, prepare the kale by placing it in a large salad bowl. Add 1 tbsp oil and 1 tbsp lemon juice. Gently massage the kale to soften it.
- Add the sliced red onion, raisins, and toasted pine nuts to the kale.
- Make the dressing by combining oil, lemon juice, tahini, red wine vinegar, Dijon mustard, and sea salt in a jar with a lid. Shake well until smooth. Add 1-2 tbsp water if needed to thin it out.
- Once the cauliflower is ready, add it to the salad. Pour the dressing over the top and toss to combine.
- Serve immediately and enjoy!
How to Serve Roasted Cauliflower Salad
This salad is best enjoyed fresh, either as a standalone meal or as a side dish. It pairs beautifully with grilled chicken, fish, or roasted chickpeas for added protein. Serve it chilled or at room temperature for the best flavors.
How to Store Roasted Cauliflower Salad
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If preparing in advance, store the dressing separately and mix before serving to keep the salad fresh and crisp.
Tips to Make Roasted Cauliflower Salad
- Ensure the cauliflower is spread evenly on the baking sheet for even roasting.
- Massaging the kale is essential for making it tender and reducing bitterness.
- If the tahini is too thick, slightly warm it before mixing for a smoother dressing.
- Adjust the sweetness by adding a drizzle of honey or maple syrup if desired.
Variations
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
- Cheesy Touch: Sprinkle crumbled feta or goat cheese for added creaminess.
- Nut Alternatives: Swap pine nuts for almonds, walnuts, or sunflower seeds.
- Fruit Additions: Try dried cranberries or chopped apples for a sweeter bite.
FAQs
How long does Roasted Cauliflower Salad last?
It stays fresh for up to 3 days when stored properly in the refrigerator.
Can I substitute an ingredient in Roasted Cauliflower Salad?
Yes! You can use spinach instead of kale, walnuts instead of pine nuts, or balsamic vinegar instead of red wine vinegar.
What can I serve with Roasted Cauliflower Salad?
This salad pairs well with grilled proteins like chicken, salmon, or tofu. It also complements Mediterranean dishes like hummus and pita bread.
Enjoy this flavorful and nutritious Roasted Cauliflower Salad with Lemon Tahini Vinaigrette for a satisfying and healthy meal!
Roasted Cauliflower Salad with Lemon Tahini Vinaigrette
Ingredients
- For the Salad:
- 1 head of cauliflower
- 3 tbsp avocado oil or olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
- 6 cups finely chopped kale
- 1/2 medium red onion, thinly sliced
- 1/2 cup toasted pine nuts
- 1/3 cup raisins
- For the Lemon Tahini Vinaigrette:
- 1/4 cup avocado oil or olive oil
- 1/4 cup lemon juice
- 2 tbsp tahini
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- Pinch of sea salt
Instructions
- Preheat oven to 425°F (220°C). Chop cauliflower into florets.
- In a bowl, toss cauliflower with 2 tbsp oil, 1 tbsp lemon juice, salt, and pepper.
- Spread on a baking sheet and roast for 13 minutes. Flip and roast for another 12-13 minutes until crispy.
- Place kale in a salad bowl. Add 1 tbsp oil and 1 tbsp lemon juice. Massage to soften.
- Add sliced red onion, raisins, and toasted pine nuts to the kale.
- For the dressing, mix oil, lemon juice, tahini, red wine vinegar, Dijon mustard, and sea salt in a jar. Shake well until smooth. Add 1-2 tbsp water if needed to thin.
- Once the cauliflower is roasted, add it to the salad.
- Drizzle with dressing, toss, and serve immediately.
Notes
Ensure even roasting by spreading cauliflower in a single layer. Massage the kale well to improve texture and reduce bitterness. Slightly warm tahini if too thick before mixing. Add honey or maple syrup to the dressing for extra sweetness.
