Remember the days when cauliflower wasn’t popular? When she was considered boring? When no one knew what to do with her? Well those days are over, a decade ago. Now she is a mega celebrity that everyone wants to cook with.
If you didn’t pay attention to the glorious life of our cauliflower friend and you’re still not sure what to make with her make this salad for a start or simply roast her, turn her into rice, make pizza crust out of her, put her in raw and cooked salads, soups, curries, steaks… The variations are endless. She is a star but she doesn’t got Betty Davis eyes. Enjoy winter (or any season you’re in now) xxs
Roasted Cauliflower Salad
Simple, smoky and light salad for anytime of the year.
Servings: 4
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.
