To be honest, I haven’t been a huge fan of cauliflower until this year. And I have absolutely no idea why. But after I made the cauliflower steak sandwich I posted a couple of weeks ago, I came to the conclusion that I have to play (aka cook) with it a little more. Luckily, cauliflower is one of those vegetables you can almost always find in our supermarkets on the island. First off it is so versatile. You can flavor it with almost anything. Second, you can pretty much use any cooking method you like. Roast it, boil it, steam it, whatever you do, you can create a simple and delicious recipe out of it. To make this salad, I first flavored the cauliflower florets with a dressing I made with cinnamon, cumin, ginger, and cayenne pepper. Once they were all coated with the dressing, I laid them on a baking sheet and roasted them for 25 minutes or so. Meanwhile, I made a simple sweet tahini dressing with tahini, honey, and lemon. To incorporate some protein into my salad, I added some cooked lentils that I always keep in my fridge. Once cauliflower florets were ready, I mixed them with lentils, dates, toasted sliced almonds, red onions, and some mixed greens. After being drizzled with the sweet tahini dressing, it ended up being a warm, sweet and sour salad that I know I‘ll be making many times in the years to come.
OTHER HEALTHY CAULIFLOWER RECIPES YOU MIGHT LIKE
Creamy Vegan Cauliflower RisottoEasy Cauliflower Au GratinCauliflower Chickpea Curry RecipeCauliflower Sandwich RecipeCauliflower Celeriac Soup
OTHER HEALTHY SALAD RECIPES YOU MIGHT LIKE
Texas Caviar RecipeHealthy Spring SaladsVegan Wild Rice SaladQuinoa Tabouli5 Bean Salad Recipe
This recipe is adapted (with minor changes) from one of my favorite food blogs, Green Kitchen Stories. David & Luise even made a how-to video. If you are planning to make it, I highly recommend watching it.
