Roasted Cauliflower Salad

Roasted cauliflower salad with a mix of vegetables, pomegranate seeds, and a delicious tahini dressing. A wonderful, nourishing, healthy recipe that’s perfect for vegetarian eaters.

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4 servingsBack to recipeSalads and appetizers

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Prep checklist

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CauliflowerHalf a cup coarse white bulgurCherry tomatoesSpinachArugulaPomegranate seedsNote: Fine freekeh grains can be used instead of coarse bulgur, as desired

Dressing

Half a cup tahiniQuarter cup waterJuice of 1 sour lemon2 cloves garlic, crushed or well poundedSalt1 tablespoon olive oil1 teaspoon paprika1 teaspoon ground cumin (optional)2 tablespoons balsamic vinegar or apple cider vinegar

Step 1

Roast the cauliflower in the oven or air fryer (without oil) and set aside to cool before adding it to the salad

Cooking notes

Italian Bufalina Pizza
Easy Lasagna

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