Every year, my uncle holds an annual family barbecue. It’s the only time during the year that I get to see all of my cousins. It’s a very special occasion and each one of us brings a dish, usually homemade. I usually bring a salad, although each year it’s different. This year, I decided to bring a Roasted Cauliflower and Onion Salad with Lemon Tahini Dressing. I recently discovered how delicious roasted cauliflower is so I was eager to share this with my family.
As I mentioned, everyone brings a dish and it’s funny how every year, the menu just seems to come together. For instance, we don’t end up with one salad, one entree and eight desserts! That’s because we all indicate ahead of time what we are going to bring and this gets circulated via email so that if you are thinking of bring a dessert and see that there are already three desserts on the menu, you will choose to bring something different.
If you’ve never roasted cauliflower before, you’ll be amazed at the flavour. I find raw cauliflower a bit bland, but roasting it brings it to a whole new level. Cauliflower has many nutritional benefits too.
This year, I noticed that my cousin was bringing a kale salad so I decided to create my roasted cauliflower salad with mixed greens. You can, however, make the roasted cauliflower salad with kale, which I was originally intending to do.
You can also make this salad a main meal by adding a protein such as chickpeas, grilled chicken or salmon. Because my uncle was preparing a smoked ham, my cousin was preparing grilled chicken shish-kebabs and my sister was bringing pork sliders, I wanted to bring a side salad so I didn’t add protein to my salad.
Let me know in the comment section if you make this salad.
Preheat the oven to 400ºF. Chop the cauliflower into small florets and slice red onion into 1/4" strips.
Place cauliflower florets and sliced onion on a baking sheet lined with parchment paper. Drizzle 3 Tablespoons of olive oil and sprinkle salt and pepper to taste over vegetables and roast for 20 minutes.
Remove baking sheet from oven and stir vegetables. Return to oven for 10-15 minutes until cauliflower and onion are slightly browned at edges.
In a screw-top jar, add 1/3 cup of tahini, 1/3 cup of water, 1/4 cup of fresh lemon juice, 1/2 teaspoon of cumin, cayenne (if using) and a dash of freshly ground pepper and shake well. Refrigerate if not using right away.
Add roasted cauliflower and onion to bowl with mixed greens and add Lemon Tahini dressing. Enjoy!