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Roasted Cauliflower Salad

by Kiano Moju


for 4 servings

  • 1 medium head cauliflower, cut into florets
  • 3 large carrots, cut into 1 inch (2.5 cm) pieces
  • 1 tablespoon
    ground cumin
  • 2 teaspoons
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons
    olive oil
  • ¼ medium red onion, thinly sliced
  • 1 cup
    fresh italian parsley, roughly chopped (35 g)


  • ¼ cup
    tahini (60 mL)
  • 1 clove garlic, grated
  • 2 tablespoons
    lemon juice
  • ¼ cup
    water (60 mL)
  • ¼ cup
    olive oil (60 mL)
  • kosher salt, to taste
  • pepper, to taste
    Calories 188
    Fat 12g
    Carbs 17g
    Fiber 6g
    Sugar 5g
    Protein 6g

Estimated values based on one serving size.



  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
  3. Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
  4. Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
  5. In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
  6. Drizzle the salad with the dressing, then serve.
  7. Enjoy!




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