Need something interesting to dish up at your next gathering? Try this dairy-free, vegan Roast Cauliflower & Green Bean Salad. Lunch leftovers are a win too! If you love this, then you’ll love my whole baked cauliflower as well!
Serves 8-10 as a side
Time – about 45mins
Ingredients:
- 500g washed green beans, top & tailed and halved
- 1/2 a punnet cherry tomatoes, sliced in half
- 1/2 head cauliflower, separated into florets
- 1 T EVOO
- pinch salt
- 1 t garam masala
Dressing
- 1/2 C Coconut Yoghurt or Mayonnaise
- 2 T tahini
- 1 t garam masala
- Juice of a lemon
- salt and pepper to season
Method:
- Preheat oven to 180 degC.
- Place cauliflower in a bowl with the oil, salt and garam masala, toss to coat.
- Spread the cauliflower out onto a lined baking tray and bake for 30mins until cooked. Remove from oven and allow to cool.
- Place all dressing ingredients into a bowl and whisk together with a fork/mini whisk.
- Add the green beans, cherry tomatoes and cauliflower to a salad bowl, add the dressing and toss to combine.
- Serve the roast cauliflower and green bean salad at your gathering for some rave reviews or use for food prep, keeps in the fridge for ~5 days.