Roast Cauliflower Salad & Tahini Yoghurt Dressing
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Tahini dressing adds creamy, nutty flavour that pairs perfectly with roast cauliflower and Crack Crunch. I’ve used cauliflower as the base for this salad, but the dressing and Crack Crunch work brilliantly with any roast vegetable. Next time, try it with pumpkin or carrot for a serious upgrade to your roast veggies.
Ingredients
- 1 large head cauliflower, cut into florets
-
1 teaspoon Man Grind Flakes
- 1 tablespoon olive oil
- 2 tablespoons Cutting Shapes
Tahini Yoghurt Dressing
- ½ cup plain Greek yoghurt
- 1 tablespoon tahini
- 1 clove garlic, grated
- Juice of half a lemon
-
1 teaspoon Man Grind Flakes
- Water to thin, if needed
To serve
- 3 tablespoons Crack Crunch Pickled red onions
- Fresh torn Italian parsley
Directions
Preheat your oven to 220°C fan bake. Cut the cauliflower into florets and toss them in a large bowl with olive oil, a generous pinch of Man Grind Flakes, and a good sprinkle of Cutting Shapes.
- Spread the cauliflower evenly on a baking tray and roast for 25 to 30 minutes, turning halfway through, until the florets are golden and crispy on the edges.
- While the cauliflower roasts, prepare the dressing. In a small bowl, whisk together the plain greek yoghurt, tahini, grated garlic, fresh lemon juice, and a pinch of Man Grind Flakes.
- Add a splash of water, a little at a time, until the dressing reaches a smooth and creamy consistency.
- To serve, spread a generous layer of the tahini yoghurt dressing on a serving plate. Pile the warm roasted cauliflower on top, then sprinkle liberally with the nutty Crack Crunch topping for extra texture and flavour.
- Add pickled red onions for a tangy bite and finish with a handful of fresh, torn Italian parsley to brighten everything up.
- This salad is perfect as a light lunch or a tasty side dish, packed with bold flavours and satisfying crunch.
