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Roasted Cauliflower Salad

Prep Time 8 minutes
Cook Time 30 minutes
Servings 8 servings

Ingredients

  • 1 small Cauliflower, cut into florets
  • 1/8 cup Olive oil
  • 4 tsp Chilli powder
  • 4 tsp Garlic powder
  • 2 tsp Black pepper
  • 2 TBSP Pomegranate arils
  • 2 TBSP Feta cheese, low sodium, crumbled
  • 2 TBSP Parsley, fresh (chopped) or dried

Tahini Sauce

  • 1/8 cup Tahini
  • 1/8 cup Lemon juice
  • 2 clove Garlic, minced

Instructions

  • Pre-heat oven to 425° and line baking sheet with tin foil.
  •  In a large bowl, toss together cauliflower florets, olive oil, chilli powder, garlic powder, and pepper. Place on baking sheet.
  •  Bake cauliflower for 25-30 minutes, tossing it once halfway.
  •  In a medium bowl, whisk together tahini, lemon juice, and minced garlic. Add warm water if too thick.
  •  Place cauliflower on a platter and top with pomegranate arils, crumbled feta cheese and chopped parsley. Drizzle tahini dressing over the salad or toss all together.

Notes

 Makes 8 servings. Per serving: 183 mg potassium, 64 mg phosphorus,  81 mg sodium, 2 g protein, 3.77 NET carbohydrates
Inspired by @wearenotmartha but with kidney friendly modifications!