Roasted Cauliflower Salad with Creamy Tahini Dressing by plantbasedrd | Quick & Easy Recipe | The Feedfeed
Roasted Cauliflower Salad with Creamy Tahini Dressing
(36)
"Got so many veggies today and had to make this epic salad. 🥗 Can’t 👏🏽recommend 👏🏽this 👏🏽combo 👏🏽enough. 👏🏽"
-- @plantbasedrd
A Note from Feedfeed

This roasted cauliflower salad bowl is packed with plant power and flavor! From the creamy miso tahini dressing to hearty quinoa. This is our ideal lunch bowl!

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Details

Prep time 15mins
Cook time 25mins

Recipe

For the Salad

  • 1 cup spring greens, chopped
  • 1 carrot, sliced into coins
  • 1 small cucumber, sliced thin
  • 1/ 2 cup cooked quinoa
  • 5 mint leaves, chopped
  • 1 spring onion, thinly sliced
  • 1/ 2 cup edamame
  • Roasted Cauliflower, recipe below

For the Salad

Method

  • Step 1

    Toss together the prepared ingredients in the serving bowl. Mix in the miso tahini sauce until it is evenly incorporated.

For the Roasted Cauliflower

  • 1 cup cauliflower
  • 1 tablespoon tahini, or other nut/seed butter of choice
  • 2 teaspoons soy sauce, or coconut aminos
  • 1 teaspoon chili garlic sauce
  • A sprinkle of lemon pepper seasoning

For the Cauliflower

Method

  • Step 1

    Preheat oven for 400F. In a bowl combine everything except the cauliflower. Add cauliflower and toss to coat in the sauce. Spread cauliflower on a lined baking sheet and place in oven for at least 20-25 minutes or once the edges of the cauliflower crisp up.

For the Miso Tahini Sauce

  • 1/ 2 lemon, juice
  • 1 tablespoon tahini
  • 1/ 2 teaspoon miso

For the Miso Tahini Sauce

Method

  • Step 1

    Mix lemon juice, tahini and miso until smooth, you may need to add water a teaspoon at a time to loosen the sauce.