Five ingredient roasted cauliflower salad
This warm cauliflower salad uses only five ingredients and can be whipped up in no time. It features a delicious creamy tahini dressing, plus currants for a hit of sweetness.
I'm a big salad eater and I love to eat salads all year round, so this roasted cauliflower salad is the perfect salad to eat in the cooler months. Not only is this salad delicious, it's really easy to make and it's only five ingredients.
I'm cutting the cauliflower into florets. I'm just going to spray with a little bit of oil and season with some salt and pepper.
I'm going to roast the cauliflower for 25 minutes at 200 degrees and turn it every now and again. I'm going to sprinkle over some currants. And back in the oven for five minutes. Now for the yummy yoghurt sauce.
We've got a cup of Greek-style yoghurt, and we're adding some tahini for that lovely nutty flavour. I love that this is the base of the salad. Mmm!
This looks delicious and mint is the perfect herb for this salad. It has a lovely freshness to it.So here it is - my easy cauliflower salad.
6 as a side
Note: + 5 mins cooling time
- 1 large cauliflower, cut into florets
- 2 tbs currants
- 1 cup (280g) Greek-style yoghurt
- 1 tbs tahini
- 1 bunch mint, leaves picked
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray and spray with olive oil spray. Season. Roast, turning occasionally, for 25 mins or until golden brown and tender. Sprinkle over the currants and roast for 5 mins or until currants are plump. Set aside for 5 mins to cool slightly.
Meanwhile, combine the yoghurt and tahini in a small bowl. Season.
Spread the yoghurt mixture evenly over the base of a serving platter. Top with the cauliflower mixture and mint to serve.