Cauliflower Salad with Lemon-dill-caper Dressing! This One I

• toplam süre: 50 minutes

Malzemeler

For the cauliflower salad:

1 head cauliflower

2 tbsp La Tourangelle Avocado Oil

1 tbsp paprika

1 tbsp dried oregano

1/2 tbsp garlic powder

1/2 tsp salt, plus more for topping

1/4 cup chopped sun-dried tomatoes

1/4 cup feta cheese

2 tbsp chopped fresh dill

2 tbsp toasted pine nuts

Black pepper to taste

2 handfuls baby arugula, chopped

For the dressing:

3 tbsp La Tourangelle Extra Virgin Olive Oil

3 tbsp honey

2 tbsp lemon juice

3 tbsp chopped fresh dill

1/4 tsp salt, or more to taste

Pinch black pepper

1 tsp lemon zest

2 tbsp tahini

Yöntemler

Preheat the oven to 425. Place a large sheet pan in the oven while it preheats for 15 minutes.2️⃣While the oven preheats, make the dressing. Add the olive oil, honey, lemon juice, dill, salt, pepper, lemon zest and tahini to a small bowl. Whisk until smooth and set aside.

Add the cauliflower to the hot sheet pan, then drizzle with the oil and season with the paprika, oregano, garlic powder and salt. Toss to combine and place it in the oven for 35 minutes, tossing halfway. 3️⃣While the cauliflower roasts, make the topping. Add the sun-dried tomatoes to a cutting board and chop, then add the dill and continue to chop while combining it with the tomatoes, then add the feta and chop more until it creates a topping. Add a pinch of salt and pepper and combine it all together. Set aside.4️⃣Remove the cauliflower from the oven, then add the arugula to the sheet pan and toss to combine. 5️⃣Next, place the cauliflower in a serving bowl, top it with the topping, the pine nuts and drizzle the top with the dressing to taste.