Simple baked cauliflower salad with tahina

I only ate roasted cauliflower for the first time about a year ago. I don't know why, but for the life of me, I'd never even considered baking it. I'd boiled and steamed it, but never baked it in the oven. That was a mistake. In my opinion, baking is the tastiest way to prepare cauliflower.

Roasted cauliflower salad

This is a very simple and quite quick recipe. You can prepare it in 30 minutes, with most of the time spent baking, so you can do something else in the meantime.

This is a very interesting combination, because it tastes amazing only with the sauce. Neither the sauce nor the roasted vegetables are as good as together. Be sure to prepare this recipe with this combination.

Watch the video with the recipe for roasted cauliflower salad

How to prepare baked cauliflower?

• Wash the cauliflower and cut it into smaller pieces.
• Peel the carrot and cut it into slices about 1-1.5 cm thick
• Cut the red onion into small cubes
• Put the vegetables in a bowl and mix.
• Add spices: cumin, sweet paprika and salt
• Pour olive oil evenly over the mixture and mix thoroughly with your hands.

• Place the vegetables on a baking tray lined with baking paper

• Bake for 25 minutes at 220 degrees with the fan on.

• While baking, prepare the salad dressing.
• Mix thoroughly with a whisk: tahini, olive oil, water, lemon juice, garlic and salt

• The sauce is ready :)
• Remove the vegetables from the oven and let them cool for a few minutes.
• Mix thoroughly with the sauce.

Salad ingredients:

• 1 head of cauliflower
• 3 carrots
• 1 small red onion
• a tablespoon of ground cumin
• 2 teaspoons of sweet paprika
• a teaspoon of Himalayan salt
• 2 tablespoons of extra virgin olive oil

Bake at 220 degrees for 25 minutes with the fan on. 

Sauce ingredients:

• 60ml tahini
• 60ml extra virgin olive oil
• 60ml of water
• 2 tablespoons of Sicilian lemon juice
• a clove of garlic 
• a pinch of Himalayan salt to taste