Roasted cauliflower with spices and tahini reflects modern Israeli cuisine, where baked vegetables become the main dishes. This style spread globally as a hearty alternative to raw salads. It is a favorite on vegan and market food menus.
Mediterranean
Roasted Cauliflower Salad
Roasted cauliflower salad with tahini, chickpeas and Mediterranean spices.
- Israel
- Salad
- Vegan
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 275 kcal
- Protein 10 g
- Fiber 7 g
- Carbohydrates 24 g
- Fat 17 g
- Sodium 340 mg
Story behind the dish
Preparation
Roasted cauliflower salad is an Israeli preparation with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 large cauliflower.
- Have ready: 60 ml of extra virgin olive oil.
- Have ready: 1 teaspoon ground cumin.
- Have ready: 1 teaspoon of sweet paprika.
- Have ready: 100 g of cooked chickpeas.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Separate the cauliflower into florets; mix with oil
Separate the cauliflower into florets; Mix with oil, cumin, paprika, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Roast at 200 C for 25 minutes until golden brown and tender on the outside.
Roast at 200 C for 25 minutes until golden brown and tender on the outside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Whisk tahini with lemon
Blend tahini with lemon, water, salt and pepper until you obtain a creamy sauce. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Mix hot cauliflower with chickpeas
Mix hot cauliflower with chickpeas, raisins and almonds in a large bowl.
-
Pour tahini sauce and mix gently
Pour tahini sauce and mix gently.
-
Serve warm or at room temperature with parsley and pomegranate if desired.
Serve warm or at room temperature with parsley and pomegranate if desired.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Add pomegranate in season for bittersweet contrast.
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