Roasted cauliflower and red onion salad

... from Katerina in Salads/appetizers Visits 1526 21 October, 2020
Salad of fragrant roasted cauliflower with red onion, parsley, roasted sunflower seeds with dressing of lemon juice , extra virgin olive oil and tahini.

10 min preparation

30 min baking at 200°C

4 servings

Description


1 Wash and clean the cauliflower. Cut it into small pieces, and the larger ones - cut in half. Put in a large bowl and add olive oil, paprika, turmeric and salt. Mix well (it is most convenient with your hands). Pour into a baking tray littered with baking paper. Bake in a preheated 200 degree oven for about 30 minutes.


2 While the roasted cauliflower has cooled, prepare the dressing. Mix in a small bowl extra virgin olive oil, freshly squeezed lemon juice, tahini, salt and pepper. Stir.


3 In a large bowl, chop the red onion and parsley.


4 You can add the sunflower seeds raw or roast it quickly in a pan with a non-stick coating. I personally prefer it to be baked because it is more fragrant, crunchy and is a great addition to a salad.


5 Once the cauliflower has cooled, add it to the chopped onion and parsley. Drizzle with the dressing. Stir well. Try and, if necessary, add more of the spices from the dressing (the amount of cauliflower is relative and may need to be flavored). Sprinkle with roasted sunflower seeds and consume with pleasure!

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