Cauliflower salad with tahini yoghurt dressing

Cauliflower salad with tahini yoghurt dressing

Ingredients (6 servings):

  • 1kg cauliflower, trimmed, cut into 4cm florets
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, halved, thinly sliced
  • 2 small tomatoes, quartered, seeded, thinly sliced
  • 50g baby rocket

For the tahini yoghurt dressing:

  • 1 garlic clove, crushed
  • 3 teaspoons tahini
  • 1½ tablespoons lemon juice
  • 1/3 cup plain Greek-style yoghurt



  1. Preheat oven to 220C/200C fan-forced.
  2. Line a large baking tray with baking paper.
  3. Combine cauliflower florets and oil in a large bowl. Toss to coat.
  4. Season with salt and pepper. Arrange cauliflower in a single layer on prepared tray. Roast for 30 minutes or until cauliflower is browned and tender.
  5. Set aside for 5 minutes to cool slightly.
  6. Meanwhile, make Tahini yoghurt dressing. Combine all ingredients with 1 1/2 tablespoons cold water in a bowl. Season with salt.
  7. Combine roasted cauliflower, red onion, tomato and rocket in a large bowl.
  8. Drizzle with tahini dressing. Season with salt and pepper.
  9. Serve immediately.
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