Roasted Cauliflower Salad

4 sides or 2 entrees

Inspired by an Ottolenghi recipe.

I love roasting cauliflower and tossing with a simple garlicky tahini, add toasted walnuts and sweet cherry tomatoes and you have a dreamy satisfying meal. But honestly, any toasted nut and sweet fruit like pomegranate seeds, golden raisins or dried apricots will do.

Cauliflower comes from the Brassica family. It is high in fiber, vitamin C and well known for its anti-inflammatory benefits. Its low carb status also make it a great choice to add to your weight loss and heart health dietary plan. Nutritious or nut, there is a comfort that comes when you dive into a perfectly roasted bowl of cauliflower, minus the brain fog that most comfort food offers.

This is a year round vegetable for me and does well shaved into salads, roasted in the oven and even made into cauliflower steaks on the grill. Anyway you slice it, cauliflower is going to do your body good.

INGREDIENTS

1 head of cauliflower

1 small onion, sliced

2-3 tablespoons olive oil

1 cup mixed chopped herbs, (mint, parsley, basil, cilantro, whatever you have on hand)

1/2 lemon, grated peel and juice

1/2 cup toasted walnut pieces

2 tablespoons tahini

2 garlic cloves

Pinch of salt, pepper, cumin

PREPARE

Preheat oven to 425 F

Coarsely grate 2-3 large florets with a box grater and set aside.

Break the remaining cauliflower into bite size pieces. Don’t discard the leaves and stems, slice these and add them to the florets. Roughly slice a small onion. Toss florets, leaves, stems and onions together with 2 tablespoons of olive oil, salt, pepper and cumin. Spread mixture onto a parchment paper lined baking sheet and roast until golden brown, about 20-25 minutes. Set aside to cool.

Once cooled, add herbs, 1 tablespoon lemon juice and grated peel. Toss together. Drizzle with tahini sauce and top with roasted walnuts, cherry tomatoes and raw shaved cauliflower. Serve with pita.

TAHINI SAUCE

In a food processor add 2 tablespoons tahini, 1-2 garlic cloves, remaining lemon juice (about 1 tablespoon) and blend until smooth. If a thick paste forms, slowly add warm water (up to 1/4 cup) to thin the sauce to your desired consistency. Leftover sauce can be added to salads and used as a veggie dip. Will hold for 1 week in the fridge.