Air Fryer Roasted Cauliflower Salad
Air Fryer Roasted Cauliflower Salad
Ditch the oven and let the air fryer do all the work in super quick time.This delicious roasted cauliflower salad comes together so quickly and easily!It's also the kind of dish that is equally good served warm or cold.Making roasted cauliflower used to take a while in the oven, but now I find this Air Fryer Cauliflower salad recipe so much easier because it takes half the time!Most air fryers say you don't need any oil to fry and that's true if you want a drier effect, but I've found just a drizzle of olive oil helps keep the cauliflower moist and definitely adds more flavour.Enjoy this salad for dinner and save the leftovers for lunch the next day. The perfect salad for all the balmy summer days ahead.
Ingredients
- 1 Large Cauliflower Head Cut into bite sized florets
- 3 Tbles Olive Oil
- 400 Gr Chickpeas (Drained and Rinsed)
- 100 Gr Pine Nuts
- 100 Gr Baby Spinach
- 3 Tbles Pomegranate Arils
Creamy Tahini Dressing
- 2 Tbles Tahini
- 3 Tbles White Balsamic Vinegar
- 2 Tsps Dijon Mustard
- 1 Tbles Honey
- 1/4 Cup Water
- 3 Tbles Olive Oil
- Salt and Freshly Ground Pepper To Taste
Instructions
- Toss the cauliflower with olive oil, salt and pepper.
- Place into the air fryer tray, roast for 10minutes on 180 degrees Celsius . After 10 minutes, check on it and shake the basket. The cauliflower should be starting to brown, but not burning.
- At this stage open the air fryer basket and scatter over the chickpeas and the pine nuts and air fry for another 10 mins.
- Meanwhile make the dressing: In a medium bowl, whisk together the tahini, lemon juice, dijon mustard, honey and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
- Remove the air fryer basket and spoon into a large serving bowl and stir through the baby spinach.
- Scatter over the pomegranate arils and spoon over the dressing.
Tried this recipe?Let us know how it was!
