This roasted cauliflower salad not only looks stunning with its vibrant pomegranate seeds and fresh parsley but is also a nutritious and satisfying dish. The smoky, tender cauliflower perfectly complements the creamy, tangy tahini dressing, while the roasted almonds add a delightful crunch. It's a perfect blend of flavors and textures that offers a refreshing twist to your typical salad, making it an ideal light meal or a show-stopping side for any occasion.
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- 1 large cauliflower head, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 small small garlic clove, minced
- 1/4 cup water (more as needed)
- 1/4 cup pomegranate seeds
- 2 tablespoons fresh parsley, chopped
- 1/4 cup roasted almonds, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper until well-coated.
- Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until golden brown and tender.
- While the cauliflower is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and water until smooth. Add more water to reach desired consistency.
- Once the cauliflower is roasted, transfer it to a serving bowl. Drizzle with the tahini dressing.
- Sprinkle the salad with pomegranate seeds, chopped parsley, and roasted almonds before serving.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 18g | Protéines: 8g | Fat: 18g | Sucre: 6g