Crispy Cauliflower with Torn Basil and Lemon Dressing

Vegan, Gluten Free, Low Fat IMG_2309 Guys, where have I been the past few weeks?? I’ve been so slack! Holidays are only three weeks away though and assignments will be done and dusted so get ready for some very exciting posts coming up!! (Salted coconut gelato anyone?!) Also, it’s almost mango season. If you don’t know what that means for this space, perhaps consider checking out last years mango frenzy, when I went a little cray cray and made about ten mango desserts in two months. (Mango Honey Tart, Mango Froyo, Coconut Mango Tarts… I am obsessed.) But before we get ahead of ourselves, it’s time to have some salad appreciation. This salad is literally the best combination of flavours. See that platter of salad in the photo? I ate the entire thing over about two hours, no joke. And I have zero regrets too. IMG_2293 Also, you can spruce it up with all kinds of fun things like broccoli, brussel sprouts, green beans, some lettuce if you want. The dressing is so tasty you can just dip fresh vegetables in it and call it a day. If you’ve never tried roasting cauliflower before, you are living a half life. I was a roasted cauliflower sceptic until I had it at a restaurant one day and my mind was BLOWN. Such a simple vegetable, transformed! If you follow my Instagram you probably know I eat this salad all the time, in some form or another. But that’s because it only takes 30 minutes and it’s better than any other meal I can think of! I’m notoriously bad at making nice food when I’m going to uni and always end up spending $15 on random snacks because I convince myself it’s cheaper than just buying a sandwich. I made this salad last week though, and it tasted just as good a few hours later. Very impressed with myself ๐Ÿ™‚ Have a great week guys! I will be back soon with ice cream. One Year Ago: Vegan Chocolate Fudge Jaffa Cupcakes (GF)IMG_2317 Cauliflower Salad with Basil and Lemon Dressing:

1 small cauliflower head, cut into florets

1 small butternut pumpkin, sliced in half long ways, de-seeded and sliced into 1cm strips

1 tbsp olive oil

3 tbsp za’atar

1 large handful fresh basil

1 small handful fresh coriander

Dressing: 3 tbsp tahini juice of 1 lemon

1 tbsp olive oil

2 tbsp warm water ย IMG_2306 Preheat the oven to 200C/390F and line a large baking tray with baking paper. Toss the cauliflower and pumpkin slices in a tbsp of olive oil and a pinch of salt and pepper and spread out on the tray. Sprinkle all over with za’atar. Bake for about thirty minutes, until the vegetables are crispy. Tear up the herbs and toss with the vegetables. Mix all the dressing ingredients together and stir well. Spoon over the vegetables and serve either warm or at room temperature. Serves 4-6 IMG_2292

28 thoughts on “Crispy Cauliflower with Torn Basil and Lemon Dressing

  1. Yum! All of your salads seriously look so good. And this is definitely no exception!
    I’ve been eating to much broccoli lately. That stuff is amazing. And it looks wonderful in this salad, Thanks for sharing ๐Ÿ˜€

  2. Wow
    I’m eating a large amount of cauliflower at the moment in the Middle East.
    My favorite is deep fried with a tempura batter. Yum.
    I have found a restaurant that serves it crispy in a very light batter.
    Yours sounds much healthier.
    You should consider a trip to the Middle East to check out the multitude of ways to cook cauliflower.
    Kind regards
    Bill

  3. Saw this salad on IG and thought how amazing it sounded and looked! Love the idea of crispy cauliflower, so much more appealing and delicious than boiled, right?! The basil and lemon dressing also sounds to die for good! Bookmarking, cannot wait to try the recipe out! ๐Ÿ˜€

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