Roasted Cauliflower Salad

Ingredients

• 1 head of Cauliflower
• 3 Carrots
• 1 TBSP Cumin
• 2 tsp Paprika (spicy, if you’d like)
• Salt & Pepper
• Olive oil
• 1/4 cup Tahini
• 1 clove Garlic, crushed/pressed
• 2 TBSP Lemon juice
• 1/4 cup Water
• 1/4 cup Olive oil
• 1 small Red Onion, thinly sliced
• bunch Parsley, chopped

Preparation

1. Preheat oven to 400F
2. Cut cauliflower into pieces, place in a bowl
3. Slice carrots on angle 1/4″ thick, add to bowl.
4. Sprinkle cumin, paprika, salt & pepper over the vegetables. Add 2 TBSP olive oil, toss to coat evenly.
5. Prepare a baking sheet with parchment paper, spread the vegetables out on the sheet.
6. Place in oven for 20-25 minutes, until vegetables are softened (a toothpick easily is inserted into a carrot slice).
7. Meanwhile, prepare the dressing: Combine the tahini, garlic, lemon juice, water, olive oil, salt & pepper. Whisk together until well blended. Set aside.
8. Pour roasted vegetables into a bowl. Add onion. Pour on the salad dressing, and toss to combine and evenly coat the vegetables. Top with fresh parsley, and enjoy!

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