Roasted Cauliflower Salad

Ingredients

• Cauliflower
• Half a cup coarse white bulgur
• Cherry tomatoes
• Spinach
• Arugula
• Pomegranate seeds
• Note: Fine freekeh grains can be used instead of coarse bulgur, as desired
• Dressing:
• Half a cup tahini
• Quarter cup water
• Juice of 1 sour lemon
• 2 cloves garlic, crushed or well pounded
• Salt
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin (optional)
• 2 tablespoons balsamic vinegar or apple cider vinegar

Method

1. Roast the cauliflower in the oven or air fryer (without oil) and set aside to cool before adding it to the salad
2. Soak the bulgur in a little hot water (just enough to cover it) for about 45 minutes until the grains open up, then drain and squeeze very well
   Timers: 45 min
3. Coarsely chop the arugula and spinach and halve the cherry tomatoes
4. Mix the cauliflower, bulgur, vegetables, and pomegranate seeds together, then whisk the dressing ingredients separately in a bowl
5. To serve, spoon the salad into plates and drizzle the dressing over the top (it’s better not to mix the dressing into the salad before serving so the greens don’t wilt)
6. Roasted Cauliflower Salad from our friend at What Are We Cooking Today
7. Nelly Hajjar Shaib
8. For more of Nelly’s vegetarian recipes, here is Italian Bufalina Pizza
9. Also enjoy making Easy Lasagna