Roasted cauliflower salad with tahini dressing
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 800 gcauliflower
- 1organic lemon
- 4garlic cloves
- 3 sprigsrosemary
- 3 tbspolive oil
- 1 tspground coriander seeds
- ¾ tspsalt
- 1 tinchickpeas
- 2 tbsplemon juice
- 1 tbspolive oil
- 3 tbspwater
- 3 tbsptahini
- 2 tbspplain yoghurt
- ¼ tspsalt
- a littlepepper
- 50 grocket
- 1 bunchflat-leaf parsley
Instructions
Step 1
Mix the cauliflower florets with all the other ingredients up to and including the salt on a baking tray lined with baking paper.Step 2
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove, dry the chickpeas with kitchen paper, spread on top of the cauliflower, mix. Return to the oven for approx. 15 mins.Step 3
Add the lemon juice to a bowl along with all the other ingredients up to and including the yoghurt. Squeeze the garlic cloves out of their skins, mix in, season. Add the cauliflower, chickpeas and lemon slices, mix. Mix in the rocket and parsley, serve on a platter.