- 1 large head of cauliflower, cut into florets
- 3 tbs coconut oil
- Sea salt and pepper, to taste
- 1 cup toasted nuts (such as almonds, walnuts, and pecans), roughly chopped
- A handful of fresh parsley, chopped
- For the Lemon-Tahini Dressing:
- 3 tbs tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2-3 tbs water (to adjust consistency)
- Salt, to taste
Instructions:
- Preheat oven to 200°C. Spread the nuts onto a tray and toss the cauliflower florets with coconut oil, salt, and pepper. Spread them out on a different baking tray and roast for 20-25 minutes, or until nuts are toasted and cauliflower is tender and golden.
- While the nuts and cauliflower are roasting, whisk together tahini, lemon juice, minced garlic, and water in a bowl. Add salt to taste. Adjust the consistency with more water if needed; it should be pourable but not too thin.
- In a large bowl, mix the roasted cauliflower with the chopped nuts and fresh parsley.
- Drizzle the lemon-tahini dressing over the salad and toss to coat evenly. Serve this salad warm or at room temperature.
Health Benefits:
- Cauliflower is a low-carbohydrate vegetable high in fiber and vitamins C and K.
- Nuts add healthy fats, protein, and a satisfying crunch.
- The lemon-tahini dressing provides a creamy texture without dairy, and tahini (sesame paste) is a great source of calcium and healthy fats.