Roasted Cauliflower Rice Salad

This Paleo-friendly recipe features roasted cauliflower rice as the base of a vibrant salad, complemented by fresh vegetables, herbs, and a zesty lemon tahini dressing.

Ingredients:

• 1 medium cauliflower, grated into rice-like consistency
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup sliced almonds, toasted
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons water
• 1 teaspoon honey optional

Instructions:

Set the ovens temperature to 400F, or 200C

Arrange the riced cauliflower evenly on a parchment paper-lined baking sheet

Add a drizzle of olive oil and season with pepper and salt

For an even coat, toss

Roast the cauliflower for 20 to 25 minutes in a preheated oven, stirring it halfway through, or until its soft and beginning to turn golden brown

Combine tahini, lemon juice, minced garlic, water, and honey if desired in a small bowl and whisk until well combined

Roasted cauliflower rice, cherry tomatoes, cucumber, parsley, mint, and toasted almonds should all be combined in a big mixing bowl

Over the salad, drizzle with the lemon-tahini dressing and toss gently to coat

Serve right away or put in the fridge until youre ready to serve