Ingredients
Salad:
- 1 head cauliflower
- 4 dates (pitted and chopped)
- ⅓ cup thinly sliced red onion (or shallot)
- ½ cup sliced almonds
- handful of parsley (chopped)
- salad greens of choice are optional!
Dressing:
- ¼ cup tahini
- 1 lemon (juiced)
- 2 tsp apple cider vinegar
- ½ tsp maple syrup
- 2 tbsp cold water
- salt (to taste)
Instructions
- Pre-heat oven to 400. Cut cauliflower into bite-sized pieces and spread out on parchment paper lined sheet pan. Do not over crowd (use 2 pans if needed). Drizzle with olive oil, salt, pepper, and a little garlic powder. Toss to coat and roast until slightly crispy (20-25 minutes). If you’re using 2 pans, you may need to swap them halfway and leave in a little longer.
- While cauliflower cooks, prepare the rest of your salad ingredients and set aside. Make dressing by whisking tahini, lemon juice, maple, and ACV in a bowl. It will end up thickening almost into a paste, but don’t worry. Add in 2 tbsp cold water and whisk until creamy. You may need to add more until the desired consistency is reached (thin, but not too watered down). Add salt to taste and adjust if it needs more lemon or maple syrup to balance.
- When cauliflower is done, remove from oven and let cool for 5-10 min. You can then toss everything together in a large bowl, or mix it all right on the sheet pan (I do this when making smaller portions out of laziness).
Notes
Can be stored in the fridge for up to 3 days– just as good when cold! If you’re keeping leftovers and want to add in salad greens, I’d keep those separate and mix in as you decide to eat (to prevent sogginess).