Roasted Cauliflower Salad with Dates, Herbs, and Tahini Dressing
Ingredients
- 1 large head of cauliflower
- 2 large red onion, sliced into half-moons
- 4 tbsp extra-virgin olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp red pepper flakes
- 1 tsp sea salt
- ½ tsp black pepper, freshly ground
- 7-10 Medjool dates, pitted and cut into small pieces
- ⅓ cup coriander, roughly chopped
- 100g baby arugula
- ½ cup mint leaves, divided
- ¼ cup toasted almonds
- 3 tbsp toasted sesame seeds
Dressing:
- 4 tbsp rice vinegar
- ⅓ cup tahini
- 2 tbsp honey
- 2 tbsp sesame oil
- ⅓ cup olive oil
- ⅓ cup water
- Salt
- black pepper, freshly ground
Instructions
- Preheat the oven to 400°F / 200°C.
- Cut the cauliflower into small florets, discarding the tough core. Place the florets and sliced red onion on a baking sheet.
- In a small bowl, whisk together the olive oil, ground coriander, cumin, red pepper flakes, salt, and black pepper. Drizzle over the cauliflower and onions, tossing to coat well. Add a little extra oil if needed to ensure everything is evenly coated.
- Spread the cauliflower mixture out in an even layer. Roast for 30–40 minutes, tossing once halfway through, until the cauliflower is deeply golden and tender.
- In a large mixing bowl, whisk together the rice vinegar, tahini, honey, olive oil, and water to form a smooth dressing. Season with salt and freshly ground black pepper.
- Add the roasted cauliflower and onions, dates, and chopped coriander to the bowl and toss gently to coat. Season to taste with additional salt and pepper.
- Add the baby arugula and half the mint leaves and toss lightly again.
- Transfer to a serving platter and sprinkle with the toasted almonds, sesame seeds, and remaining mint leaves.
- Serve warm or at room temperature.