Cauliflower has to be the most under-appreciated of vegetables. Its bland flavor doesn’t appeal to many people, although it has a very high nutritional density = a very healthy food. Aside from cooking the florets in a stew or boiling them (which I am not a fan of), frying them turns them golden brown and delicious. I’m not afraid of frying anything, but I do love them roasted.
Roasted Cauliflower and Tomato Salad
1 head cauliflower, broken into florets
10-12 baby tomatoes (cherry, grape, your favorite)
1/4 cup parsley, finely chopped
Salt and Pepper
Wash the cauliflower and breakup into similar size florets and place in a bowl. Add similar size tomatoes. Toss with about 2-3 tablespoons of olive oil and a sprinkle of salt and pepper. Place on a baking sheet and roast at 400˚F for about 20 minutes, until soft but not mushy. Slide into a serving bowl, add parsley. Drizzle a generous amount of the dressing below, toss and serve.
1/4 cup lemon juice, freshly squeezed
3 tbsp tahini (sesame butter)
1 garlic clove, minced (about 1 tsp)
3 tbsp water*
1/2 tsp sea salt (adjust to taste)
Freshly ground pepper (to taste)
* If the sauce gets too thick, dilute with some more water as needed.
Whisk all ingredients together until well blended and smooth.