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 minutesminutes
Servings 2Portions
Author Klaraslife
Ingredients
Ranch dressing
3tahini
3tbsplemon juice
4tbspwater
1tspof grainy mustard
1small bunch of fresh dill
1green onion
sea-salt
pepper from the grinder
salad
1small cauliflower
1small broccoli
1/2red onion
3boiled potatoes
1handful 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.