Summer is upon us. As usual, the desire to heat piping hot food has evaporated in the heat. Cold salads, smoothies, seasonal fruits and lots of yogurt are all that I’m craving for.
While I love to make (and eat) Tandoori Cauliflower where partly blanched florets are marinated in a onion-tomato-ginger-garlic-spices paste and baked off in oven for 20 minutes, even that is no incentive to turn on the oven in this kind of weather. So the plan took a turn from Tandoori to cold Middle Eastern Salad.
The bottle of Tahini and the spices like sumac, za’taar, dried mint were calling out to me and the idea of tossing just tender cauliflower and potatoes in a Middle Eastern dressing and spices was too appealing.
It’s another quick recipe that doesn’t need you slaving near the stove for anywhere more than 5-10 minutes.
Although I am a vegetarian, I think the same recipe can be followed using cooked or grilled chicken breasts to make a meal by itself, or combine the chicken with vegetables.
Cauliflower Potato Salad
Time taken- Under 20 minutes
Salad or Main Course