"Got so many veggies today and had to make this epic salad. 🥗 Can’t 👏🏽recommend 👏🏽this 👏🏽combo 👏🏽enough. 👏🏽"
Roasted Cauliflower Salad with Creamy Tahini Dressing
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A Note from Feedfeed
Refreshing and nutritious, this Roasted Cauliflower Salad is made with crisp spring greens, sliced carrots, cucumbers, cooked quinoa, mint leaves, spring onions, and edamame come together to create a vibrant base. Top it off with tender roasted cauliflower coated in a flavorful blend of tahini, soy sauce (or coconut aminos), chili garlic sauce, and a sprinkle of zesty lemon pepper seasoning for a delightful fusion of textures and flavors.
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 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.