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Keto Tahini Cauliflower Salad

Course Salads
Cooking time 30-60 Minutes
Main Ingredient Vegetables
Skill Level Intermediate
Total Time 45 minutes
Servings 5 people
Calories 197123123kcal

Ingredients

  • 1 cauliflower medium-sized
  • 1 red onion
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch black pepper

Dressing

  • ⅓ cup tahini
  • ⅓ cup water
  • ¼ cup fresh lemon juice
  • 2 cloves garlic finely chopped
  • ½ teaspoon cumin
  • ½ teaspoon cayenne
  • ¼ teaspoon salt
  • 1½ cups fresh parsley chopped
  • 2 tablespoons sun-dried tomatoes in oil, sliced

Instructions

  • Preheat oven to 400 degrees F / 200 degrees C.
  • Chop 1 cauliflower into small florets and slice 1 red onion into 1/4-inch slices. Place vegetables on baking sheet, drizzle with 2 tablespoons olive oil, and season with 1 pinch salt and 1 pinch black pepper.
    1 cauliflower, 1 red onion, 2 tablespoons olive oil, 1 pinch salt, 1 pinch black pepper
  • Roast for 20 minutes, then stir and return to oven for 10 to 15 minutes until tender and browned.
  • In the meantime, make dressing by combining ⅓ cup tahini, ⅓ cup water, ¼ cup fresh lemon juice, 2 cloves garlic, ½ teaspoon cumin, ½ teaspoon cayenne, and ¼ teaspoon salt. Whisk until smooth and refrigerate until ready to serve.
    ⅓ cup tahini, ⅓ cup water, ¼ cup fresh lemon juice, 2 cloves garlic, ½ teaspoon cumin, ½ teaspoon cayenne, ¼ teaspoon salt
  • In large bowl, combine roasted cauliflower mixture with 1½ cups fresh parsley and 2 tablespoons sun-dried tomatoes.
    1½ cups fresh parsley, 2 tablespoons sun-dried tomatoes
  • Toss vegetables in lemon tahini dressing and serve salad warm or cold.

Video

Nutrition

Calories: 197kcal | Net carbs: 10g | Fat: 15g | Protein: 6g