I think we all have these staple dishes that we make over and over again because we love them so much?
Well this roasted cauliflower salad is one of mine.
Ever since I was little I just LOVE cauliflower. Steamed, roasted, pureed or made into rice.. it’s probably one of the only vegetables that I could eat literally every day.
Not only is this cruciferous vegetable super tasty, cauliflowers are also linked to lower rates of chronic diseases, including cancer and heart disease and they contain a whole lot of fiber which is great for our gut microbiome. More reason to use lots of them in the kitchen!
This side dish is cheap and super easy to make. Serve it with a nice piece of meat or any other plantbased protein or serve it as part of a salad.
Ingredients
* 1 cauliflower cut in equal florets
* pepper & salt
Tahini sauce
* 3 garlic cloves
* 2 ice cubes for ice water
* 60 ml lemon juice
* 125 ml tahini sauce
Finishing touch
* roasted cashew nuts
* cut spring onion
Instructions
Preheat your oven to 220 degrees.
Put your cauliflower pieces on an oven plate (use a baking sheet if you think that is more convenient for you) and drizzle with avocado oil and toss to coat. Season the cauliflower with pepper & salt and toss again, then spread into a single layer.
Bake them for 15 to 20 minutes, or until your desired tenderness. I always make sure they are a bit golden on the edges.
Of course baking time may vary depending on the size of your pieces.
Then start making the lemon tahini sauce.
Cut your garlic gloves in small pieces and put them together with the lemon juice. Fresh lemon juice is of course the best but in times of need I definitely use store bought lemon juice as well. Leave the garlic and lemon juice marinate for at least 15 minutes and sift the garlic out.
Then add the lemon juice to the tahini and stir well. You will see that the tahini mixture with the lemon juice will become very thick. In order to make it into a thick, smooth and creamy sauce, you have to spoon in ice water until you achieve your preferred thickness.
Add more water for a thinner consistency and/or more lemon juice for more tang.
Season with some salt and your lemon/tahini sauce is good to go!
Put the cauliflower in a nice bowl and poor the lemon tahini sauce over the florets. Finish off with roasted cashew nuts and spring onion.
Of course you can play around with flavors and add some maple syrup, some cumin, some finely cut chives etc. to your tahini sauce.
Hope you enjoy it!