Roasted Cauliflower Salad
Servings
6 Servings
Ingredients
Roasted Cauliflower
- 1 head cauliflower
- 2 tablespoons Jamie Geller Za'atar
- 1 teaspoon salt
- 4 tablespoons extra virgin olive oil
Salad
- 1 cup cooked Israeli couscous
- 1 cup fresh parsley
- 1 tomato finely diced
- ⅓ cup red onion finely diced
- 2 tablespoons fresh lemon juice
Black Garlic Dressing
- 6 black garlic cloves
- ¼ cup tahini paste
- ¼ cup rice vinegar
- ¼ cup water
- 1 teaspoon salt
Instructions
- Preheat oven to 400°F.
- Chop cauliflower into florets, coat with oil, za’atar, and salt and roast at 400°F for 35 minutes.
- Allow to cool, and store in covered container for up to 2 days before serving.
- Mix Israeli couscous, parsley, tomato, red onion, and lemon juice together and place in shallow salad bowl.
- Blend black garlic, tahini paste, rice vinegar, water, and salt together until smooth.
- Top the salad with roasted cauliflower and drizzle black garlic dressing on top.