how to make Roasted Cauliflower Salad

Roasted Cauliflower Salad

Ingredients

• 1 medium head of cauliflower, cut into florets
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin (optional)
• 6 cups mixed greens (spinach, arugula, or lettuce)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts or almonds, chopped
• Fresh parsley or cilantro, for garnish

Dressing

• 3 tablespoons lemon juice
• 2 tablespoons tahini
• 1 tablespoon honey or maple syrup (for a vegan option)
• Salt and pepper, to taste
• Water, as needed to thin the dressing

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, garlic powder, smoked paprika, and cumin until evenly coated.
3. Roast the cauliflower: Spread the cauliflower on a baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through, until golden brown and tender.
4. Make the dressing: In a small bowl, whisk together lemon juice, tahini, honey or maple syrup, salt, and pepper. Add water a little at a time until you reach your desired consistency.
5. Assemble the salad: In a large serving bowl, combine the mixed greens, roasted cauliflower, cherry tomatoes, red onion, feta cheese (if using), and nuts. Drizzle with the dressing and gently toss to combine.
6. Serve: Garnish with fresh parsley or cilantro. Enjoy your roasted cauliflower salad warm or at room temperature!

Tips

• Feel free to substitute or add any other vegetables you like, such as bell peppers or cucumbers.
• This salad can be stored in the refrigerator for up to 3 days; however, it's best eaten fresh.