Ingredients
1medium head cauliflower,cut into florets
3large carrots,cut into 1-inch pieces
1tbspground cumin
2tsppaprika
kosher salt,to taste
black pepper,to taste
2tbspolive oil
¼medium red onion,thinly sliced
1cupfresh italian parsley,roughly chopped
¼cuptahini
1garlic clove,grated
2tbsplemon juice
¼cupwater
¼cupolive oil
kosher salt,to taste
pepper,to taste
Preparation
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper, and olive oil. Toss until well-coated.
Spread the vegetables on the baking sheet in a single layer and roast for 20 to 25 minutes until the carrots are tender.
In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
Drizzle the salad with the dressing, then serve. Enjoy!
