Roasted Cauliflower, veggie Salad with Green Curry Tahini Dressing
Roasted cauliflower is a popular dish that involves baking cauliflower florets in the oven after tossing them in oil, salt, and various seasonings. Through the roasting process, the cauliflower develops a caramelized texture and sweeter, nuttier flavor, making it an appealing way to prepare this cruciferous vegetable both for its taste and health benefits.
Equipment
- 1 oven
- 1 medium mixing bowl
Ingredients
CAULIFLOWER
- 1 head cauliflower cut into florets
- 1 1/2 tbsp curry powder
- 1 1/2 tbsp melted coconut oil
- 1/4 tsp kosher salt
GREEN CURRY TAHINI DRESSING
- 4 1/2 tbsp green curry paste
- 2 tbsp tahini
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- 1 Pinch of Kocher salt
- 1 Pinch freshly ground black pepper
- Water to thin
SALAD
- 6 cups mixed greens spinach, and kale or greens of choice
- 1 cup red grapes halved
- 1 cup cooked lentils rinsed and drained
- Fresh cilantro optional
Instructions
- Preheat the oven to 400F and line a baking dish with a parchment paper.
- Place the cauliflower floret in a medium mixing bowl. Add curry powder,oil and salt to the bowl and toss well. Place the coated cauliflower floret in the prepared baking dish and bake until tender and golden brown for about 25 minutes.
- While the cauliflower is cooking, combine the ingredients for the dressing, maple syrup, green curry paste, tahini, lemon juice, salt, and pepper together in a medium mixing bowl and whisk well until mixed and smooth. Thin with water as needed, to achieve a pourable texture.
- Taste and make adjustment to suit your taste.
- To assemble, Place the lettuce in a serving plate, top with grapes, lentils, and roasted cauliflower and serve along side with the dressing. Garnish with cilantro if you want.
- 6, Serve immediately and keep any leftover in the fridge, use within 5 days. Store the leftover dressing in an air tight container and keep in the fridge and use within a week