Aurélie Saada's roasted cauliflower and tahina salad


Explore Aurélie Saada's culinary journey in her debut book, "Cuisiner le Soleil." The former Brigitte singer shares her love for cuisine through a flavorful exploration of the Orient and the Mediterranean. Indulge in the delightful roasted cauliflower and tahina salad, directly crafted at L’Appartement de la Parisienne, which garnered immense success among the Do It In Paris editorial team !


Ingredients to shop

For 4 persons :

  • 1 cauliflower
  • 4 tbsp sesame paste
  • Juice of 1/2 lemon
  • 9 tbsp water
  • Olive oil
  • Coarse salt
  • Zahatar
  • Shkug

The recipe

  1. Preheat the oven to 220°C (th.7-8).
  2. Cut a cauliflower into slices.
  3. Massage the slices with oil and coarse salt.
  4. Bake the slices on a baking sheet lined with parchment paper for 25 to 30 minutes, flipping them halfway through.
  5. Prepare the tahini sauce by mixing sesame paste, lemon juice, and water.
  6. Break the cauliflower into pieces.
  7. In a dish, spread the tahini sauce, then place the roasted cauliflower pieces on top. Season with salt and pepper.
  8. Add Zahatar and Shkug.

Because Do It dedicates itself every day to its readers, here's the video of the recipe with Aurélie Saada herself, available on our Instagram account.


Also, discover honey and zaatar rose madeleines and Matthias Marc's wild garlic omelette.

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