Name: Cauliflower salad with tahini yoghurt dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1kg cauliflower, trimmed, cut into 4cm florets; 36.40 gm extra virgin olive oil; 1 small red onion, halved, thinly sliced; 2 small tomatoes, quartered, seeded, thinly sliced; 50g baby rocket; 1 garlic clove, crushed; 18.00 gm tahini; 31.50 gm lemon juice; 82.50 ml plain Greek-style yoghurt

Cauliflower salad with tahini yoghurt dressing

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Grill cauliflower for a tasty smoky twist.

Ingredients:

1kg cauliflower, trimmed, cut into 4cm florets
36.40 gm extra virgin olive oil
1 small red onion, halved, thinly sliced
2 small tomatoes, quartered, seeded, thinly sliced
50g baby rocket
1 garlic clove, crushed
18.00 gm tahini
31.50 gm lemon juice
82.50 ml plain Greek-style yoghurt

Instructions:

Preheat your oven to a toasty 220C (200C fan-forced) and prepare a large baking tray by lining it with baking paper.
In a large bowl, mix cauliflower florets with oil, salt, and pepper until well coated. Spread the seasoned cauliflower in a single layer on a baking tray. Roast in the preheated oven for 30 minutes, or until golden brown and tender. Let it cool for 5 minutes before serving.
Prepare the Tahini yogurt dressing by mixing all ingredients with 1 1/2 tablespoons of cold water in a bowl, then season with salt.
Toss together roasted cauliflower, red onion, tomato, and rocket in a large bowl. Drizzle with tahini dressing and season with salt and pepper. Enjoy right away.

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