Roasted Cauliflower Salad with Lemon Tahini Vinaigrette
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.
Servings: 4 servings
Calories: 280kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Jar with Lid
Ingredients
For the Salad
- 1 head 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 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!
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.
Nutrition
Calories: 280kcal | Fat: 20g