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Roasted Cauliflower Tomato Salad Recipe

Ingredients

How to make it

  • Before roasting the cauliflower in the oven, boil it for about 5-10 minutes until fork tender. This step will save you a lot of time. Once tender, place the cauliflower on an oven safe sheet and drizzle with 1 1/2 tablespoons of olive oil and season with salt and pepper. Pop it in the oven at 450 degrees F for another 10-15 minutes until the cauliflower is nice and golden crispy on the outside.
  • For the pico de gallo, combine the diced tomatoes, jalapeño, red onion, and chopped parsley in a small bowl with 1/2 tablespoon olive oil, 3/4 of the lemon juice and season it with salt and pepper.
  • For the tahini, stir together the raw tahini, crushed garlic, lemon juice and salt until incorporated well. Then add 1/2 a tablespoon of water at a time and stir until you have the consistency that you like. The more water you add the more loose and thinned out it will be.
  • Toast pine nuts on medium high heat in a small pan for 20 seconds. Make sure they don’t burn.
  • To serve place the roasted cauliflower on the plate first, the top with the pico de gallo and toasted pine nuts. Drizzle the tahini over the whole thing generously and dig in!

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The Cook

seriousspice Los Angeles, U.S.

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