Roasted cauliflower salad with tahini dressing

Roasted cauliflower salad with tahini dressing

Total: 50 Min. | Active: 20 Min.
vegetarian, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 314 kcal
, Fat: 19 g
, Carbohydrate: 19 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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800 g cauliflower, cut into florets, stem peeled and sliced
1 organic lemon, quartered, thinly sliced
4 garlic cloves, with skin on
3 sprigs rosemary, needles removed
3 tbsp olive oil
1 tsp ground coriander seeds
¾ tsp salt

To roast

1 tin chickpeas (approx. 200 g), rinsed and drained

Tahini dressing

2 tbsp lemon juice
1 tbsp olive oil
3 tbsp water
3 tbsp tahini (sesame paste)
2 tbsp plain yoghurt
¼ tsp salt
a little pepper
50 g rocket
1 bunch flat-leaf parsley, torn into pieces
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How it's done

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Mix the cauliflower florets with all the other ingredients up to and including the salt on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove, dry the chickpeas with kitchen paper, spread on top of the cauliflower, mix. Return to the oven for approx. 15 mins.

Tahini dressing

Add the lemon juice to a bowl along with all the other ingredients up to and including the yoghurt. Squeeze the garlic cloves out of their skins, mix in, season. Add the cauliflower, chickpeas and lemon slices, mix. Mix in the rocket and parsley, serve on a platter.

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