Ingredients
- 1 kg cauliflower, trimmed and cut into florets
- 3 tablespoons olive oil
- 2 red onions, chopped into medium sized wedges
- ⅓ cup almonds, chopped
- 3 cups rocket
Dressing
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 4 tablespoons warm water
- 1 tablespoon parsley
Method
Step 1
Preheat oven to 180 °C.
Step 2
Place cauliflower on a lined baking tray, drizzle with 2 tablespoons olive oil. Roast for 20-25 minutes or until golden and cooked.
Step 3
On a separate lined baking tray, place wedges of red onion and almonds. Drizzle with 1 tablespoon olive oil and roast for 10-15 minutes or until golden.
Step 4
To make dressing, combine tahini, lemon juice, warm water and parsley and whisk to combine.
Step 5
In a large salad bowl gently toss roasted cauliflower, red onion, almonds, and rocket and drizzle with dressing. Serve warm.
