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Crispy Cauliflower Salad with Green Tahini Dressing

🇦🇺 Australia

Servings: 4

Ingredients

  • 900g cauliflower florets
  • 1 leek, cut into thick strips
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (4g) oregano leaves
  • sea salt and cracked black pepper
  • 200g feta, cut into large chunks
  • 2 Lebanese cucumbers, sliced
  • 300g green beans, blanched and sliced
  • 1 cup (24g) flat-leaf parsley leaves
  • 1 cup (16g) mint leaves
  • tahini
  • lemon juice
  • water
  • warm flatbread, to serve

Steps

  1. Preheat oven to 220°C (425°F).
  2. Place cauliflower and leek on a lined baking tray. Add oil, oregano, salt and pepper; toss to combine.
  3. Bake for 30 minutes.
  4. Add feta and toss; bake for a further 10 minutes until golden and crisp. Set aside to cool slightly.
  5. For the green tahini dressing, blend tahini, lemon juice, water, mint, parsley, salt and pepper until smooth.
  6. Toss the roasted cauliflower mixture with cucumbers, beans, parsley and mint.
  7. Top with green tahini dressing and serve with warm flatbread.

Source: www.donnahay.com.au