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.
of grainy mustard
small bunch of fresh dill
pepper from the grinder
handful of endive salad
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.