Roasted Cauliflower Salad with Lemon Tahini Dressing

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. 2

   In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.

3. 3

   Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender with crispy edges.

4. 4

   While the cauliflower roasts, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, and the remaining 1 tablespoon of olive oil. Add 2-3 tablespoons of water gradually until you reach a pourable consistency. Season with salt and pepper to taste.

5. 5

   In a large serving bowl, arrange the mixed salad greens as the base.

6. 6

   Add the cherry tomatoes and thinly sliced red onion to the greens.

7. 7

   Once the cauliflower is roasted and slightly cooled (about 5 minutes), add it to the salad bowl.

8. 8

   Drizzle the lemon tahini dressing over the salad and toss gently to combine.

9. 9

   Garnish with fresh chopped parsley and toasted sunflower seeds just before serving.