Vibrant Roasted Cauliflower Salad – Fufu Kitchen

This vibrant roasted cauliflower salad is a recipe you may sit up for making everytime you see a head of cauliflower in your fridge. It is so scrumptious and really easy. You’ll be able to’t assist however adore it and are available again for extra. To start out, you have got a base of tahini yogurt with a touch of lemon. Adopted by a beneficiant portion of golden brown roasted cauliflower tossed in an array of Center Japanese spices from sumac to zaatar to pomegranate molasses and harissa. Lastly, a garlic-scented Aleppo pepper olive oil drizzle is drizzled everywhere in the high to tie every thing collectively for such a scrumptious chunk of meals.

Roasted cauliflower salad
Roasted cauliflower salad

3 Causes to Make Roasted Cauliflower Salad:

  1. I do know once we consider salad, chopped greens usually come to thoughts. However belief me after I say by taking the additional step of roasting a vegetable like cauliflower on this case; Amplifying taste to a complete different stage. Whereas the cauliflower is roasting, the entire different elements might be made; Which makes it very handy.
  2. This can be a good change from the everyday Arabic salads akin to fattoush, tahini salad, and Arabic salad. You continue to get related taste profiles that you just love however use them in a brand new and distinctive approach!
  3. This salad will dazzle. you place them on a fairly vibrantly tiered desk; It should get everybody’s consideration to attempt it out, and after they do; Neglect it! You can be required to share the recipe and make it repeatedly.
Roasted cauliflower salad
Roasted cauliflower salad

The right way to make roasted cauliflower salad:

This energy 3 elements. First off, there’s the seasoning half which on this case is a creamy tahini yogurt sauce that is slathered on the underside of the dish, appearing as a dip for the cauliflower on high.

The second layer is superbly roasted cauliflower topped with olive oil, salt, pepper, sumac, thyme, pomegranate molasses and harissa. All of those Center Japanese flavors work properly. Thyme gives an natural and nutty flavour, whereas sumac provides nice colour and flavour. The molasses provides a slight bitter sweetness, and the harissa is the right quantity of warmth.

Final however not least, olive oil is drizzled on high. Thinly sliced ​​garlic sauteed in olive oil till crisp, with somewhat Aleppo pepper for colour and a contact of warmth. It’s then poured everywhere in the high. The garlic flakes give this dish a crunch that ties all of it collectively.

You’ll be able to squeeze some contemporary lemon juice to brighten it up and chop contemporary herbs like parsley and/or cilantro for garnish.

As all the time, if you happen to loved this recipe; Please depart a score and remark beneath! I might love to listen to from you and see new editions on my nation Instagram page. Thanks very a lot!

Roasted cauliflower salad

I can not start to inform you how scrumptious this roasted cauliflower salad is! Tender roasted harissa cloves and a tangy creamy yoghurt tahini base combine properly. To not point out the garlicky olive oil and Aleppo pepper drizzled with oil that binds it collectively.

preparation time10 minute

Cooking time35 minute

complete time45 minute

flip: Appetizer, salad, facet dish

kitchen: Arabic, Arabian, Mediterranean, Center Japanese

key phrase: Roasted Cauliflower Recipe, Roasted Cauliflower Salad, Vegetarian Appetizer, Veggie Aspect Dish

Servings: 4 the individuals

writer: Haifa

  • 1 Entire head of cauliflower, minimize into florets
  • 1/4 cup olive oil
  • 3 Tablespoon mash
  • 1 Tablespoon Pomegranate molasses
  • 1 Tablespoon sumac
  • 2 Tablespoon zaatar
  • salt and pepper as wanted

Yogurt base

  • 1 cup plain yogurt
  • 2 Tablespoon Tahini paste
  • 1/2 Lemon juice
  • Salt to style

garlic oil

  • 1/4 cup olive oil
  • 5 Garlic cloves minimize into skinny slices
  • 1/2 Teaspoon Aleppo pepper


  • Lemon wedge. Press on high
  • Chopped parsley or coriander
  • To start, preheat your oven to 400 levels Fahrenheit.

  • Add the cauliflower florets to the baking dish and season with olive oil, harissa, pomegranate molasses, sumac, salt, pepper and thyme. Stir them collectively in order that they’re evenly coated.

  • Place within the oven to bake for 35-40 minutes, till tender, flippantly turning as soon as midway by means of baking.

  • In the meantime, put together the yogurt base by mixing the plain yogurt with the tahini paste, lemon juice, and salt.

  • Add the yogurt sauce to the underside of your required serving dish. I prefer to unfold it out in swirls on the backside of the plate.

  • To arrange garlic oil, add olive oil to a skillet with sliced ​​garlic and pepper. Cook dinner for a couple of minutes till the garlic slices are brown and crunchy.

  • To proceed assembling, add the roasted cauliflower evenly on high of the yogurt. Then drizzle olive oil with garlic throughout.

  • Lastly, drizzle some contemporary lemon juice on high and garnish with some chopped parsley or cilantro. Seize a fork and dig in!

Roasted cauliflower salad
Roasted cauliflower salad

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