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Roasted Cauliflower Salad with Oil-free Dressing

Roasted Cauliflower Salad

By Chef Katie Mae
 
Makes 6 servings | Ready in 40 minutes | Stores 1 week in fridge
 

FOR ROASTED VEGGIES

  • 2 heads of cauliflower, cut into florets
  • ¼ cup water or low-sodium vegetable broth or water
  • 1 tablespoon no-salt seasoning (such as Ms. Dash or Benson’s Table Tasty)
  • 3 medium carrots, chopped
  • 1 red onion, chopped
  • ¼ cup fresh Italian parsley, chopped

 

FOR LEMON TAHINI DRESSING

  • 3 lemons, juiced (about ½ cup)
  • ½ cup water or low-sodium vegetable broth
  • ½ cup white sesame seeds (or ¼ cup tahini)
  • 1 tablespoon rice vinegar
  • ½ tablespoon garlic granules
  • ½ tablespoon miso (optional)

 

DIRECTIONS

  1. Preheat oven to 425°F. Line 2 sheet pans with parchment paper.
  2. Coat cauliflower florets with ¼ cup of water and ½ tablespoon of no-salt seasoning. Spread cauliflower across 1 of the prepared sheet pans. Roast in oven until brown and soft, about 15 to 20 minutes.
  3. Coat carrots and onions in ¼ cup water and remaining ½ tablespoon of no-salt seasoning. Spread across second sheet pan. Roast in oven until soft, about 10 to 12 minutes.
  4. In a blender, add the lemon juice, water, sesame seeds, vinegar, garlic granules, and miso. Blend until creamy.
  5. Toss cooked vegetables with dressing and parsley. Garnish with extra parsley.
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