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Roasted Cauliflower Salad with Dates, Feta, and Tahini Dressing Recipe

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4 from 15 reviews

A vibrant and flavorful Roasted Cauliflower Salad featuring tender roasted cauliflower and red onions, mixed with sweet dates, fresh parsley, crunchy toasted nuts, and creamy feta, all brought together by a tangy tahini-lemon dressing. This warm salad makes a perfect side dish or light meal that’s both nutritious and satisfying.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Vegetables & Fruits

  • 1 large head cauliflower (cut into small florets)
  • 1 large red onion (chopped)
  • 4-5 dates (pitted and chopped)
  • ¼ cup fresh parsley (chopped)

Spices & Seasonings

  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt (for roasting)
  • ½ teaspoon black pepper (for roasting)
  • ¼ teaspoon salt (for dressing)
  • ¼ teaspoon black pepper (for dressing)

Oils & Fats

  • 2 tablespoons olive oil (for roasting)
  • 1 tablespoon olive oil (for dressing)
  • ¼ cup toasted pine nuts (or almonds)
  • ¼ cup crumbled feta cheese

Dressing

  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 garlic clove (minced)
  • 1-2 tablespoons water (to adjust dressing consistency)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare Cauliflower and Onion: Place the cauliflower florets and chopped red onion on the baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with cumin, paprika, salt, and black pepper. Use your hands to toss everything together ensuring the vegetables are evenly coated with oil and spices.
  3. Roast the Vegetables: Spread the cauliflower and onion out in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. Roast until the cauliflower is golden and tender. Remove from oven and allow to cool slightly.
  4. Make the Tahini Dressing: In a small bowl or jar, combine tahini, lemon juice, 1 tablespoon olive oil, minced garlic, salt, and pepper. Whisk until smooth. Gradually add 1 to 2 tablespoons of water while whisking until the dressing reaches a pourable consistency. Set aside.
  5. Assemble the Salad: In a large serving bowl, add the roasted cauliflower and onion mixture. Add chopped dates, fresh parsley, crumbled feta cheese, and toasted pine nuts or almonds. Drizzle the prepared tahini dressing over the salad.
  6. Toss and Serve: Gently toss the salad to combine all ingredients and coat them evenly with the dressing. Serve warm or at room temperature for the best flavor experience.

Notes

  • For a nut-free option, omit the pine nuts or almonds or substitute with roasted chickpeas for crunch.
  • If you prefer a vegan version, omit the feta cheese or use a vegan cheese alternative.
  • Adjust the amount of water in the dressing to achieve your desired consistency.
  • Roasting the cauliflower brings out its natural sweetness and adds a lovely caramelized flavor.
  • This salad can be served as a hearty side dish or a light main course.

Find it online: https://cheftinaskitchen.com/roasted-cauliflower-salad-with-dates-feta-and-tahini-dressing-recipe/