Cauliflower Romaine Salad
Elevate your salad game with this vibrant and hearty Cauliflower Romaine Salad, a delightful mix of roasted cauliflower, crisp romaine lettuce, and fresh vegetables. Perfectly caramelized cauliflower florets, tossed with olive oil and simple spices, provide a warm, nutty base that pairs beautifully with juicy cherry tomatoes, refreshing cucumber, and crunchy sunflower seeds. The creamy tahini-lemon dressing, infused with garlic and a hint of zest, ties everything together for a burst of Mediterranean-inspired flavor. This quick and easy recipe is ready in under 45 minutes, making it an excellent choice for a nutritious weeknight side dish or a light lunch. Naturally vegetarian and rich in textures, this salad is destined to become a favorite in your healthy eating repertoire!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 hearts Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 small Red onion
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 2 tablespoons Water
- 2 tablespoons Fresh parsley
- 2 tablespoons Sunflower seeds
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the cauliflower into small florets and place them in a mixing bowl.
Drizzle the cauliflower florets with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Spread the cauliflower on the prepared baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden and tender. Set aside to cool.
While the cauliflower is roasting, chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Add these to the salad bowl with the romaine lettuce.
In a small bowl or jar, prepare the dressing by whisking together the tahini, lemon juice, remaining olive oil (1 tablespoon), minced garlic, water, and a pinch of salt and pepper. Adjust seasoning to taste.
Once the roasted cauliflower has cooled slightly, add it to the salad bowl with the other ingredients.
Drizzle the tahini dressing over the salad and toss to combine.
Garnish with chopped fresh parsley and sprinkle sunflower seeds on top for added crunch.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 31.0 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4135 mg | 318% | |
| Iron | 16087.2 mg | 89373% | |
| Potassium | 5333 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
