Roasted Cauliflower with Tahini-Cilantro Vinaigrette
This vegan roasted cauliflower with tahini-cilantro vinaigrette is one of my all-time favorite dishes. Cauliflower is roasted until tender and tossed in a tangy tahini-cilantro vinaigrette. Pair this delightful salad with Crispy Cauliflower Tacos for a double whammy of cauliflower, or enjoy it all on its own for a light summer lunch. Tip: It tastes even better the second da, after the flavors have had a chance to mingle with one another, so feel free to make it a day in advance to simplify your day-of prep.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Salad, Side
Servings: 4-6
Ingredients
For the Cauliflower
2heads cauliflower, cut into small florets
2tablespoonsmelted coconut oil
½teaspoonsea salt (Pink Himalayan is wonderful)
Freshly ground black pepper, to taste
For the Tahini-Cilantro Vinaigrette
⅓cupchopped fresh cilantro, plus more for garnishing
¼cupextra-virgin olive oil
2tablespoonsfresh lime juice
1 ½tablespoonsapple cider vinegar
1tablespoontahini
1teaspoonagave nectar
1clovegarlic, minced
¼teaspoonsea salt, plus more for garnishing
Freshly ground black pepper, to taste
Instructions
To Roast the Cauliflower
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and spread the cauliflower florets out over the pan. Drizzle them with the coconut oil and sprinkle with salt and pepper. Toss the florets to coat them in the oil and seasonings.
Roast the cauliflower for 25-30 minutes or until you can see hints of golden edges of the florets.
Let cool slightly.
To Make the Vinaigrette
In a small mixing bowl, whisk together the cilantro, olive oil, lime juice, apple cider vinegar, tahini, agave, garlic, sea salt, and black pepper.
To Assemble
Transfer the warm cauliflower to a large bowl, pour the vinaigrette over top, and toss to coat. Serve, garnish, and enjoy.
Refrigerate leftovers.
Notes
This dish can be made a day ahead of time and stored in the refrigerator.