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

Method:

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.