Roasted Cauliflower Salad with Tahini Sauce

Roasted cauliflower with a delicious tahini sauce might have become my latest addiction! You’ll probably laugh when reading this and think I’m a newbie (which I totally am when it comes to exotic food) but I had no idea what tahini was before moving to Vancouver. Since living in Canada, I keep discovering new ingredients every time I go grocery shopping. And this is fun! Ever heard of jicama or kohlrabi!? Nope, me neither! Keep an eye on the blog because I’ll be posting vegan recipes featuring these new finds very soon.

But back to business! This recipe is super easy and delicious, it perfectly blends the crispy texture of roasted cauliflowers (much better than when it’s cooked in plain water and ends up being too soft and tasteless), the delicious taste of tahini sauce and the softness of quinoa. If they happen to be in season when you decide to give this recipe a try, you can also add pomegranate seeds to bring a little touch of freshness and acidity. But even without it, it’s pretty good!

 

Servings: 4 people

Timing: 30 minutes

 

vegan quinoa bowl with roasted cauliflower and pomegranate

 

vegan quinoa bowl with roasted cauliflower and pomegranate

 

Ingredients:

– 3 cups (510g) quinoa

– 2 medium-sized cauliflowers

– a small bunch of parsley

– 2 handfuls pine nuts

– 4 handfuls arugula

– 4 tbsp. tahini

– 4 tbsp. hot water

– the juice of 1 lemon

– olive oil

– salt & pepper

– the seeds of 1 pomegranate (optional)

 

Directions:

Start by preheating the oven to 350°C (180°C).

Wash the cauliflowers and cut them into florets.

Spread the florets on a baking sheet and season with olive oil, salt and pepper.

Cook in the oven for 20 minutes so that the florets are still crispy.

In a large saucepan, bring water to a boil and add salt.

Rinse the quinoa and cook for 15 minutes.

Roast the pine nuts in a pan for 2 to 4 minutes over medium heat.

Wash and chop the parsley finely.

Pour the tahini, hot water and lemon juice into a large bowl. Stir to combine. Season with salt. If the sauce isn’t liquid enough, don’t hesitate to add some more hot water to dilute it.

Drain the quinoa, take the cauliflowers out of the oven.

In a large salad bowl, mix all the ingredients together, sprinkle with roasted pine nuts and drizzle with tahini sauce.

Enjoy!

 

vegan quinoa bowl with roasted cauliflower and pomegranate

 

 

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