Middle Eastern · Lunch
Roasted Cauliflower and Sesame Sauce Salad
Roasted cauliflower florets tossed with a lemony tahini sauce, garlic, and cumin, finished over a bed of arugula with pomegranate seeds, toasted pine nuts, and parsley. A vegetarian Middle Eastern salad built on caramelized roasted vegetables and a thinned sesame-based sauce, served warm or at room temperature.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
382Calories
9.8gProtein
29.6gFat
22.4gCarbs
6.8gSugar
8.1gFiber
410mgSodium
0mgChol
4.1gSat Fat
820mgPotassium
140mgCalcium
3.1mgIron
0mcgVitamin B12
95mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Heat oven to 425F (220C). Toss cauliflower with 1 tbsp olive oil, cumin, and salt until evenly coated.
2
Roast
Place on middle rack at 425F (220C) for 22-25 minutes, turning halfway, until edges brown deeply and florets are tender.
3
Whisk
Combine tahini, lemon juice, minced garlic, and water in a bowl, whisking until pale and pourable.
4
Plate
Scatter arugula on a plate, pile warm roasted cauliflower on top, drizzle tahini sauce over florets, then finish with pomegranate seeds, toasted pine nuts, parsley, and a final drizzle of olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g cauliflower, cut into small florets
- 2 tbsp2 tbsp olive oil, for roasting
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp salt
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 22 small clove garlic
- 4 tbsp60ml water, to thin the sauce
- 2 cup40g arugula
- 2 tbsp30g pomegranate seeds
- 2 tbsp18g pine nuts
- 2 tbsp8g parsley
- 2 tsp10ml olive oil, to finish
