A simple and healthy Shicimi Roasted Cauliflower Salad. It’s a bit of a mish-mash of cultures here. A simple (but oh so good) Middle Eastern dressing paired with crunchy and soft cauliflower. Finished off with a sprinkling of shicimi, Japanese chilli pepper and some sesame seeds.
It’s best to serve this salad warm as the dressing is so cooling, then you get a little heat from the shicimi.
FOR THE SALAD
1 CAULIFLOWER, CUT INTO FLORETS
SHICIMI (JAPANESE CHILLI PEPPER), SEE NOTE BELOW
A HANDFUL OF PARSLEY LEAVES TO GARNISH
SESAME SEEDS TO GARNISH
EXTRA VIRGIN OLIVE OIL (EVOO) TO FINISH
LEMON WEDGES TO SERVE
FOR THE DRESSING
2 TABLESPOONS OF TAHINI
5 TABLESPOONS OF GREEK YOGURT (OR NATURAL YOGHURT)
1 TABLESPOON OF EXTRA VIRGIN OLIVE OIL
JUICE OF HALF A LEMON
SALT AND PEPPER
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