Salatet arnabeet ma’ tahineh wa bassal (cauliflower salad with tahini & onions )

Delight in the delightful combination of cauliflower, creamy tahini, and flavorful onions in this unique and savory salad creation. Perfect for any meal!

Ingredients:

• 2 heads cauliflower, broken into florets
• 3 tablespoons olive oil
• 1 large red onion, sliced into half-moons
• 2 teaspoons za'atar
• Sea salt
• 1 bunch arugula
• 150 grams (160g) large green olives, preferably Middle Eastern
• 2 tomatoes, cut into wedges
• 1 red chile, sliced into rings
• 4 tablespoons tahini
• 2 tablespoons Greek yogurt
• Juice of 4 lemons
• 2 teaspoons sea salt

Instructions:

1. Preheat your oven to 425° F (220° C). Arrange the cauliflower florets on a baking sheet. Drizzle with oil and sprinkle with half of the onions, za'atar, and a bit of salt. Toss everything together until evenly coated. Bake for approximately 20 to 25 minutes.
2. Once the cauliflower is cooked and slightly charred, take the baking sheet out of the oven. Add the arugula, olives, tomatoes, and sliced chile. Gently mix to combine everything.
3. For the dressing, blend tahini, yogurt, and lemon juice in a small bowl. Season with salt and adjust the consistency by adding a little water if needed—aim for a thick cream consistency. Once you achieve a tangy flavor you like, drizzle the dressing over the cauliflower salad. Serve the salad while it's still warm.

Summary:

• Calories: 1516 kcal
• Fat: 104 g
• Protein: 49 g
• Carbs: 141 g
• Potassium: 5786 mg
• Magnesium: 426 mg