Roasted Cauliflower and Tomato Salad

Anita Dairy Free, Gluten Free, Paleo, Salad, Vegetables, Vegetarian, What's Cooking 4 Comments

Roasted Cauliflower Salad

Cauliflower has to be the most under-appreciated of vegetables.  Its bland flavor doesn’t appeal to many people, although it has a very high nutritional density = a very healthy food.  Aside from cooking the florets in a stew or boiling them (which I am not a fan of), frying them turns them golden brown and delicious.  I’m not afraid of frying anything, but I do love them roasted.

Cauliflower leaf
Roasted Cauliflower Salad

This is a typical Lebanese side dish, great with fish or even on its own.  It’s served with a garlic tahini (sesame butter) sauce and is eaten with pita bread.  I’m a big fan of variety at the table.  When I cook, I tend to make a main dish,  a couple of sides, a salad, etc.  The kids enjoy that part as well, and out of curiosity, will usually try a few nibbles of everything, and occasionally will discover that they really love something.  For me, I enjoy the times we get to spend at the table all together. 
Cauliflower Floret

Roasted Cauliflower and Tomato Salad
1 head cauliflower, broken into florets
10-12 baby tomatoes (cherry, grape, your favorite)
1/4 cup parsley, finely chopped
Olive oil 
Salt and Pepper
Wash the cauliflower and breakup into similar size florets and place in a bowl.  Add similar size tomatoes.  Toss with about 2-3 tablespoons of olive oil and a sprinkle of salt and pepper.  Place on a baking sheet and roast at 400˚F for about 20 minutes, until soft but not mushy.  Slide into a serving bowl, add parsley.  Drizzle a generous amount of the dressing below, toss and serve.

Tahini Dressing
1/4 cup lemon juice, freshly squeezed
3 tbsp tahini (sesame butter)
1 garlic clove, minced (about 1 tsp)
3 tbsp water*
1/2 tsp sea salt (adjust to taste)
Freshly ground pepper (to taste) 
* If the sauce gets too thick, dilute with some more water as needed. 
Whisk all ingredients together until well blended and smooth.  
 

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