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5 ingredient easy cauliflower salad

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lily
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This warm cauliflower salad is the perfect year-round salad (RECIPE BELOW). With just five ingredients it can be whipped up in no time. The creamy tahini dressing is the ideal base for the roasted cauliflower and the currants add a sweet surprise.
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ROASTED CAULIFLOWER SALAD
Serves 6 Prep 5 mins (+ 5 mins cooling time) Cooking 30 mins
1 large cauliflower, cut into florets
2 tbs currants
1 cup (280g) Greek-style yoghurt
1 tbs tahini
1 bunch mint, leaves picked
1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray and spray with olive oil spray. Season. Roast, turning occasionally, for 25 mins or until golden brown and tender. 2. Sprinkle over the currants and roast for 5 mins or until currants are plump. Set aside for 5 mins to cool slightly.
3. Meanwhile, combine the yoghurt, and tahini in a small bowl. Season.
4. Spread the yoghurt mixture evenly over the base of a serving platter. Top with cauliflower, currants and mint to serve.
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Food
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