I brought this salad to our Nutrition Challenge potluck over the weekend. It is a really simple, hearty side that can be served warm or cold.
Even without the salad and dressing, this roasted cauliflower is incredibly delicious and is a Sunday night regular in our house, accompanying nice piece of Crispy Skin Salmon.
The tahini dressing is so easy to make, and would also be great drizzled over meat, eggs, fish or roasted vegetables. Fresh herbs would be a great addition to amp up the flavor even more. I will be topping my omelettes with it this week!
Ingredients
1 head cauliflower, chopped
1 large red onion, halved and sliced
4 cloves garlic, chopped
1 tbsp cumin
1 tsp red pepper flakes
2 tbsp olive oil
Salt and pepper, to season
1 large bunch kale, stems removed and chopped
1/3 cup raisins
1/3 cup almonds, chopped
Dressing:
1/3 cup tahini
3 tbsp olive oil
1 large clove garlic
¼ cup lemon juice
2/3 cup water, plus extra
Salt and pepper, to season
Method
- Preheat oven to 375 degrees.
- Lay cauliflower, onions and garlic on a large baking tray. Do not overcrowd. Sprinkle with cumin and red pepper flakes. Season with salt and pepper. Drizzle with olive oil.
- Roast for 30-45 minutes until tender, crispy and caramelized. Turn veggies every 15 mins so they cook evenly. I like to finish with a few minutes under the broiler to really crisp them up.
- In a food processor or blender, add tahini, olive oil, garlic, lemon juice and 2/3 cup water. Process until smooth. Add extra water, a little at a time, until desired consistency. Season with salt and pepper to taste.
- Place kale in a large bowl. Top with warm or cooled cauliflower, raisins and almonds. Drizzle with tahini dressing and toss to combine.
