Roasted Cauliflower Salad with Butter Beans and Tahini Dressing
475kcal
Equipment
- a sheet pan
Ingredients
- 1 pound cauliflower (cut into small bite-sized florets)
- 1 can butter beans or white beans (rinse and drain)
- ¼-½ cup Fresh Pomegranate Seeds
- ½ cup freshly chopped dill leaves
- ¼ cup freshly chopped parsley leaves
- ½ teaspoon Middle eastern seasoning blend, no salt added (such as Baharat, Ras el hanout, Za'atar, or Shawarma)
- ½ cup extra virgin olive oil (divided)
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- ¾ teaspoon salt (divided)
- black pepper (to taste)
Method
- Season the cauliflower florets with your seasoning, ½ teaspoon of salt, ¼ teaspoon of black pepper and ¼ cup of olive oil. Roast at 425°F for about 15 minutes or longer, until golden. Let it cool a little.
- In a bowl, whisk together the tahini, Dijon mustard, lemon juice, honey, ¼ cup of olive oil, and ¼ teaspoon of salt until smooth. If the mixture is too thick, add 1–2 tablespoons of water to reach your desired consistency. Taste and adjust the seasoning as needed.
- In a large bowl, combine the cauliflower, butter beans, dill, and parsley. Pour in about half of the tahini dressing and toss gently to coat. Top with pomegranate seeds and drizzle with more dressing as desired.
Nutrition
Calories475kcalCarbohydrates33gProtein11gFat36gSaturated Fat5gPolyunsaturated Fat6gMonounsaturated Fat23gSodium886mgPotassium754mgFiber9gSugar8gVitamin A783IUVitamin C71mgCalcium91mgIron4mg
Notes
Middle Eastern Seasoning: If you don't have any Middle Eastern seasoning on hand, simply season the cauliflower with salt and black pepper. Alternatively, you can make your own seasoning blend by combining garlic powder, cumin, turmeric, and/or ground paprika (about ⅛ teaspoon each).
No salt added seasoning: If your seasoning blend already contains salt, reduce or omit the additional salt as needed.
Storage: Store leftover roasted cauliflower salad in an airtight container in the refrigerator for up to 3 days.