Roasted Cauliflower salad with tahini dill ranch dressing

by Klaraslife

This post is also available in german/deutsch.Roasted Cauliflower saladMhhh we love salads and in autumn and winter preferably not only with lettuce. It may also be something more. Today we had roasted cauliflower salad with broccoli, potatoes and a super tasty tahini dill ranch dressing. If I had to choose a herb, it would most likely be dill. What´s your favorite herb?Roasted cauliflower
Roasted cauliflower tastes just so delicious and gives the salad a wonderful touch. Divide the cauliflower into small rissoles and rub in with olive oil. Now bake for 20-30 minutes.Roasted Cauliflower saladTahini Dill Ranch dressing
Tahini or Tahin is a paste of finely ground sesame seeds. And gives the dressing a nice & creamy consistency.

Roasted Cauliflower salad Roasted Cauliflower salad

Cauliflower salad with Tahini Dill Ranch dressing
Ranch dressing
3 tahini
3 tbsp lemon juice
4 tbsp water
1 tsp of grainy mustard
1 small bunch of fresh dill
1 green onion
sea-salt
pepper from the grinder
salad
1 small cauliflower
1 small broccoli
1/2 red onion
3 boiled potatoes
1 handful of endive salad
parsley

Preheat the oven to 180 ° C.
Put the ingredients for the dressing in a glass jar and shake vigorously. Season to taste.
Divide the cauliflower into small florets and rub with olive oil. Put on a baking tray and roast for 20-30 minutes.
Also divide the broccoli into small florets and cook in the boiling water. Put in ice water and drain well.
Cut the endive salad into thin strips and cut the onion into fine strips. Peel the potatoes and then dice.
Arrange all the ingredients on a plate and drizzle with the dressing.
Season with salt, pepper and chopped parsley.
If you try this roasted cauliflower salad or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Cauliflower salad with tahini dill ranch dressing

This delicious roasted cauliflower salad with broccoli, potatoes and endive leaves fits very well into the fall. With Tahini Dill Ranch Dressing. Vegan.
Course Salad
Cuisine lunch
Keyword cauliflower
Total Time 45 minutes
Servings 2 Portions
Author Klaraslife

Ingredients

Ranch dressing

  • 3 tahini
  • 3 tbsp lemon juice
  • 4 tbsp water
  • 1 tsp of grainy mustard
  • 1 small bunch of fresh dill
  • 1 green onion
  • sea-salt
  • pepper from the grinder

salad

  • 1 small cauliflower
  • 1 small broccoli
  • 1/2 red onion
  • 3 boiled potatoes
  • 1 handful of endive salad
  • parsley

Instructions

  • Preheat the oven to 180 ° C.
  • Put the ingredients for the dressing in a glass jar and shake vigorously. Season to taste.
  • Divide the cauliflower into small florets and rub with olive oil. Put on a baking tray and roast for 20-30 minutes.
  • Also divide the broccoli into small florets and cook in the boiling water. Put in ice water and drain well.
  • Cut the endive salad into thin strips and cut the onion into fine strips. Peel the potatoes and then dice.
  • Arrange all the ingredients on a plate and drizzle with the dressing.
  • Season with salt, pepper and chopped parsley.

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