Roasted Cauliflower Salad with Tahini-Parsley Dressing
Vegan · Vegetables - Roasted ·

Roasted Cauliflower Salad with Tahini-Parsley Dressing



This is one of the most delicious salads — it’s even better after a day or two. It’s full of flavor and packed with beautiful textures: soft, creamy, juicy, crunchy, with a fresh green touch from the parsley.

What do we need?

Roasted Cauliflower

Oven: 190°C / 400°F

  • 1 head cauliflower

  • ⅓ cup olive oil

  • ½ teaspoon salt

Dressing

  • 1 bunch parsley

  • 1 garlic clove

  • ¾ teaspoon coarse gray sea salt

  • ⅓ teaspoon black pepper

  • Juice of 1½ lemons (or limes)

  • 1 tablespoon maple syrup

  • 2 tablespoons olive oil

  • ⅓ cup raw tahini

For the Salad

  • ⅓ cup sunflower seeds

  • ⅓ cup small black currants (or dried currants)

How to make?

Roast the Cauliflower

  1. Preheat the oven to 190°C (400°F).

  2. Break the cauliflower into relatively small florets.

  3. Toss with the olive oil and salt.

  4. Spread on a parchment-lined baking sheet and roast for about 25 minutes, or until tender and lightly browned in spots.

  5. Remove from the oven and let cool.

Toast the Sunflower Seeds

  1. Place the sunflower seeds in a dry skillet over medium heat.

  2. Toast, shaking or stirring the pan occasionally, until lightly golden and fragrant.

  3. Transfer to a plate and let cool.

Make the Dressing

  1. On a cutting board, place the garlic clove with the salt and black pepper.

  2. Using the side of a knife, crush the garlic, then finely chop and work it together with the salt and pepper until it forms a smooth paste.

  3. Finely chop the parsley.

  4. Add the olive oil, lemon juice, tahini, and maple syrup to the parsley mixture.

  5. Mix everything together with the garlic paste until smooth and well combined.

Assemble the Salad

  1. Place the cooled cauliflower in a large bowl, including any olive oil left on the parchment paper.

  2. Add the toasted sunflower seeds, dried currants, and the parsley-tahini dressing.

  3. Toss everything well to combine.

The salad is ready — and truly perfect. It's delicious right away, even better a few hours later, and still wonderful the next day. It keeps well in the refrigerator for up to 3 days. ❤️

I made this perfect salad for the kids who came to visit me — one was Abraham, Alon's brother's son, and the other was my sister Hagit's daughter.

And I miss my amazing children more than anything in the world.



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