Every Wednesday I meet with my group of mom friends. We rotate houses each week, so we each end up hosting once a month. Since we tend to meet in the the middle of the day (between naptimes!), we usually try to have some sort of lunch or snack on hand.
Two weeks ago, it was my turn to host. Casey was in Hong Kong, I was getting ready to go to Georgia, and time just simply got away from me. I ended up running to the store for groceries that morning, and grabbed a few prepared salads from the PCC deli counter while I was out.
One of the things I picked up was a roasted cauliflower salad. While the babies climbed and crawled over one another, the moms chatted and ate. We all agreed, the salad was amazing.
So it only made sense that I try to make it again myself. I was happy to find that my recreation was just as good, if not better. It was delicious fresh, and even better the next day.
Roasted Cauliflower Tahini Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (4 servings)
2 small (or 1 large) heads cauliflower
3 medium carrots
1 large red onion
1/4 cup roasted sunflower seeds
For the Dressing
2 tablespoons tahini
2 tablespoons water
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper (to taste)
Start by preheating the oven to 375 degrees. Chop cauliflower into bite sized florets. Toss with olive oil and a bit of salt, and roast on a sheet pan for ~30 minutes, stirring once halfway through the cook time.
While the cauliflower cooks, thinly slice your red onion. Add to a non-stick pan with a bit of olive oil, and cook over medium heat until really soft. Red onions are one of those ingredients that people tend to run from, and I personally despise them raw. But cooked is a whole other story! Cooking really brings out the sweetness, and can elevate a dish like this to a new level.
One the onions are cooked, add them to a mixing bowl. Use a grater to grate three medium carrots and add to the bowl as well. Top with roasted sunflower seeds.
In a small separate dish, whisk together the dressing ingredients. Once the cauliflower is cooked, add to the mixing bowl and toss everything in the dressing. Season to taste with any additional salt if needed. Serve and enjoy!
We ate ours with a big pile of cheesy kale chips and some salt and pepper tofu to round out the plate. The cauliflower was so good that I went back for seconds.
It’s funny how something as simple as roasting can really transform a vegetable. Paired with a bright tahini dressing and sweet red onion and carrot, this cauliflower is seriously addictive.
I’ve already added more cauliflower to our CSA box for this week just so I can make this again! I hope you like it as much as we do. Enjoy!