Go Back
+ servings
CAULIFLOWER TAHINI SALAD ON A BLACK PATTERNED PLATE WITH ZA'ATAR AND LEMONS & PARSLEY ON THE SIDE
Print Recipe
5 from 1 vote

Tahini Cauliflower Salad

Try Tahini Cauliflower for our answer to your side dish dilemmas, caramelised-nutty cauliflower florets are tossed in aromatic za’atar spices then placed on a bed of lemony tahini dressing for an unforgettable dinner side that will outshine the main.  
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: Middle Eastern
Keyword: Capable Cooks, dairy-free, gluten free, vegan, vegetarian
Servings: 4 as a side
Calories: 624kcal

Equipment

  • Baking Tray

Ingredients

For the cauliflower

  • 1 kg cauliflower (1 small cauliflower head)
  • ½ cup olive oil
  • 2 tbsps za’atar

For the tahini lemon dressing

  • 140 ml tahini paste (⅓ cup + 2 tbsps tahini)
  • ¼ cup lemon juice
  • 2 tbsps olive oil
  • 1 clove garlic (minced)
  • 1 tablespoon lemon zest (grated)
  • ¼ cup water to loosen

For the garnish

  • ¼ cup chopped pistachios
  • ¼ cup chopped parsley

Instructions

  • Preheat your oven to 230°C (450°F) Wash your cauliflower under cold running water and remove the core and leaves.
  • Cut your cauliflower into medium sized florets.
  • Add the cauliflower florets, ½ cup olive oil and za’atar to a large mixing bowl, season with sea salt and cracked black pepper. Mix will to combine and arrange on a lined baking tray.
  • Place in the middle of your oven and bake until golden and soft, turning them half way through the cooking process. (Approximately 30 minutes).
  • Wash parsley, pick leaves from stems and roughly chop. Place your pistachios on your chopping board and roughly chop with a large chefs knife.
  • Add all your dressing ingredients to a small mixing bowl, season and mix until well combined. Taste and adjust seasonings according to your liking.
  • Once you add the lemon juice it will thicken the tahini, you can add some more water if you feel that it is too thick.
  • It needs to be the consistency of sour cream but not too runny.
  • Smear the tahini dressing onto a large platter, top with your roasted cauliflower, scatter the parsley leaves and pistachios on top to garnish then serve.

Video

Nutrition

Calories: 624kcal | Carbohydrates: 25g | Protein: 13g | Fat: 57g | Saturated Fat: 8g | Sodium: 93mg | Potassium: 1023mg | Fiber: 8g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 133mg | Calcium: 156mg | Iron: 6mg