Roasted Cauliflower and Tahini Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden roasted cauliflower and chickpeas with a nutty tahini sauce.
This salad pairs golden roasted cauliflower and chickpeas with a nutty tahini sauce. The soft chickpeas and crisp vegetables make it a good choice for lunch or a light dinner.
Salads & light · 35 minutes to cook
Tips: Spread the cauliflower out in the pan without overlapping so it browns evenly.
Tips: Add water to the sauce a little at a time until it reaches a consistency that coats the vegetables well.
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Ingredients (1 serving)
- Cauliflower — 150 g
- Cooked chickpeas — 0.5 cup
- Tahini — 1 Tbsp
- Olive oil — 1 Tbsp
- Lemon juice — 1 Tbsp
- Garlic — 0.5 pc
- Water — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Parsley — 1 tsp