Saladsdeliciouslyella
Charred Cauliflower Salad With Creamy Tahini Dressing
We can’t get enough of this salad in the DE office at the moment — it’s so simple to make yet it packs a huge flavour punch. Roasting the cauliflower high and fast ensures a crisp and golden outside and deliciously tender centre. It’s perfect for a summer evening supper and as it keeps well, any leftovers make a great lunch the next day.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●whisk
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 390°F. Tip the pearl barley into a saucepan of salted water; bring to the boil then reduce the heat and simmer for 30–⏱️ 35 minutes until tender. Drain and set aside to steam dry; stir through a drizzle of olive oil and a pinch of salt.
pearl barley7 ozolive oil2 tablespoons
2
On a large baking tray, toss together the cauliflower, cumin seeds, ground turmeric, chilli powder (if using), 2 tablespoons of olive oil, a pinch of salt, plenty of pepper and spread out evenly in a single layer. Place the tray in the oven and cook for 15–⏱️ 20 minutes until tender and charred at the edges; set aside to cool.
cumin seeds1 teaspoonground turmeric1 teaspoonchilli powder0.5 teaspoonolive oil2 tablespoons
3
Reduce the oven to 160°C fan / 350°F. Tip the almonds onto a small baking tray and cook for 10–⏱️ 12 minutes until deeply golden.
4
Meanwhile, to make the dressing, whisk together all of the dressing ingredients, adding 2–3 tablespoons of water to loosen, as needed; season to taste with salt and pepper.
5
In a large salad bowl, toss together the pearl barley, roasted cauliflower, almonds, carrots, parsley and ½ of the dressing; taste to check the seasoning and adjust as needed. Serve immediately with the remaining dressing alongside.
pearl barley7 ozlarge carrots2
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