Grilled Cauliflower Salad with Tahini Yogurt Sauce

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 261, total fat 19 G., saturated fats 3 G., proteins 7 G., carbohydrates 21 G., fiber 6 G., cholesterol 2 mg, sodium 517 mg, sugar 9 G.

Seasoned with cumin and sumac and drizzled with a vibrant lemon vinaigrette, this cauliflower salad is the perfect complement to your barbecue or shashlik. It's best to grill the cauliflower in a grill basket to prevent the florets from falling through the grill, but if you don't have one, you can line the grill with foil. This spicy cauliflower, topped with fresh herbs, walnuts, and raisins, is sure to become a regular side dish in your summer menu.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup olive oil
1 tbsp. ground sumac
1 tsp ground cumin
1 teaspoon ground turmeric
8 cups cauliflower florets (about 1 large head)
1/3 cup plain whole milk yogurt
2 tbsp tahini
2 tablespoons lemon juice
2 cloves garlic, crushed
0.5 cup chopped fresh mint leaves
0.5 cup fresh parsley leaves with soft stems, chopped
3 green onions, chopped
Half a small red onion, sliced
0.5 cup chopped walnuts
1/3 cup golden raisins
Special equipment: grill, grill basket (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sumac, cumin, turmeric, cauliflower, yogurt, tahini, lemon juice, garlic, mint, parsley, green onions, red onion, walnuts, raisin

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
In a large bowl, combine 3 tablespoons olive oil, 2 teaspoons sumac, cumin, and turmeric. Add the cauliflower florets and toss with the spice mixture to coat completely.

Place a grill basket or a 12x18-inch piece of aluminum foil on the grill, then arrange the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and use tongs to flip the florets. Close the grill lid and grill until the cauliflower is charred in spots and crispy, another 10 to 15 minutes.
Meanwhile, in a small bowl, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 3 tablespoons water. Set the yogurt sauce aside.
Transfer the cooked cauliflower to a large serving platter and sprinkle with salt. Top with mint, parsley, green onions, red onion, walnuts, and raisins, then drizzle with the yogurt sauce (see Note). Serve warm or at room temperature.

Note

If you don't plan to serve the salad right away, dress it just before serving.