Roasted Cauliflower Tahini Lemon Salad

Roasted Cauliflower Tahini Lemon Salad

Ingredients

Salad

• 700g cauliflower, cut into florets
• 1 red onion, thinly sliced
• 1 can chickpeas, drained and rinsed
• 120g pomegranate seeds
• 30g pumpkin seeds
• 15g fresh parsley, chopped
• 10g fresh mint, chopped
• 5g olive oil
• 1/2 tsp each Salt, pepper, paprika, garlic powder

Lemon Tahini Dressing

• 60g tahini
• 75g 0% Greek yogurt
• Juice of 1 lemon (about 30-40g)
• 15g honey
• 1 garlic clove, grated
• 2g cumin
• 2g salt
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Toss the cauliflower with 5g olive oil, salt, pepper, paprika, and garlic powder.
2. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway through, until the cauliflower is deeply browned.
3. While the vegetables roast, whisk together the tahini, Greek yogurt, lemon juice, honey, garlic, cumin, salt and pepper.
4. Add the roasted cauliflower and onion to a large bowl. Add the chickpeas, pomegranate seeds, pumpkin seeds, parsley and mint.
5. Pour over the dressing and toss until everything is evenly coated.

Nutrition per Serving, Makes 6

Calories: 235

Protein: 11g

Carbohydrates: 29g

Fat: 8g

Fiber: 8g