Cauliflower salad with tahini and onions recipe
Cauliflower has gained a good reputation as a healthy ingredient recently due to its high levels of vitamins C, K, B2, B1, B6 and fatty acids.
Joudie says: "Here is a super simple and quick recipe that I used to make in my restaurant, Baity Kitchen. It will most certainly be a head turner for those who normally shy away from such vegetables."
Recipe and images extracted from Palestine on a Plate: Memories from my mother’s kitchen by Joudie Kalla, photography by Ria Osbourne, published by Jacqui Small.
Ingredients
- 2 heads of cauliflower, broken into florets
- 3 tbsp olive oil
- 1 large red onion, sliced into half moons
- 2 tsp za’atar
- 1 small bunch of rocket
- 150 g large green olives (preferably Middle Eastern)
- 2 tomatoes, cut into wedges
- 1 red chilli, sliced into rings
- 1 sea salt (to taste)
- 2 heads of cauliflower, broken into florets
- 3 tbsp olive oil
- 1 large red onion, sliced into half moons
- 2 tsp za’atar
- 1 small bunch of rocket
- 5.3 oz large green olives (preferably Middle Eastern)
- 2 tomatoes, cut into wedges
- 1 red chilli, sliced into rings
- 1 sea salt (to taste)
- 2 heads of cauliflower, broken into florets
- 3 tbsp olive oil
- 1 large red onion, sliced into half moons
- 2 tsp za’atar
- 1 small bunch of rocket
- 5.3 oz large green olives (preferably Middle Eastern)
- 2 tomatoes, cut into wedges
- 1 red chilli, sliced into rings
- 1 sea salt (to taste)
- 4 tbsp tahini
- 2 tbsp Greek yogurt
- 4 juice of lemons
- 2 tsp sea salt
- 4 tbsp tahini
- 2 tbsp Greek yogurt
- 4 juice of lemons
- 2 tsp sea salt
- 4 tbsp tahini
- 2 tbsp Greek yogurt
- 4 juice of lemons
- 2 tsp sea salt
Details
- Cuisine: Palestinian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C fan (220°C electric/425°F/Gas 7). Put the cauliflower florets on a baking tray. Pour over the oil and scatter over half the onions, the za'atar and a sprinkle of salt and mix so that it is all coated. Bake for about 20-25 minutes.
- When the cauliflower has cooked and charred, remove the tray from the oven and add the rocket, olives, tomatoes and sliced chilli and mix together.
- To make the dressing, mix the tahini, yogurt and lemon juice together in a small bowl. Add the salt and a little water if you need more liquid – you are aiming for the consistency of double cream. Once you have a nice tangy flavour that you are happy with, drizzle the dressing over the top of the cauliflower salad and serve warm.
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