Ingredients
Roasted Vegetables
- 1 large head cauliflower (cut into small florets)
- 1 large red onion (chopped)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad Mix-Ins
- 4-5 dates (pitted and chopped)
- ¼ cup fresh parsley (chopped)
- ¼ cup toasted pine nuts (or almonds)
- ¼ cup crumbled feta cheese
Tahini Dressing
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons water
Instructions
- Prepare for Roasting: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season the Vegetables: Place the cauliflower florets and chopped red onion on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with cumin, paprika, salt, and black pepper. Toss thoroughly with your hands to evenly coat everything.
- Roast the Vegetables: Spread the cauliflower and onion in a single layer on the baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even browning. Roast until the vegetables are tender and have a golden color. Remove and let cool slightly.
- Make the Tahini Dressing: In a small bowl or jar, combine tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Whisk until smooth. Gradually add 1 tablespoon of water at a time, whisking between additions, until the dressing reaches a pourable consistency. Set aside.
- Assemble the Salad: In a large serving bowl, add the roasted cauliflower and onion. Layer with chopped dates, fresh parsley, crumbled feta cheese, and toasted pine nuts or almonds.
- Add Dressing and Serve: Drizzle the prepared tahini dressing over the salad. Toss gently to combine all flavors evenly. Serve the salad warm or at room temperature for the best taste experience.
Notes
- For nut-free version, omit pine nuts and substitute with extra toasted seeds like pumpkin or sunflower.
- Adjust the amount of water in the dressing to achieve your preferred consistency.
- Use almonds instead of pine nuts if preferred or for a different texture.
- This salad can be served warm or cooled to room temperature, making it versatile for different occasions.
- Leftovers keep well refrigerated for up to 2 days but may lose some crispness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
