Roasted Cauliflower Chopped Salad
Serves 415 mins prep20 mins cook
This roasted cauliflower chopped salad is a spoonable salad with crisp apples, pistachios and scallions tossed in a lemon tahini dressing.
0 servings
What you need
Instructions
0 Preheat the oven to 425 degrees F. 1 To rice the cauliflower, cut the head into large pieces that will fit in the feeder tube of a food processor, including the florets and stems. In batches, pulse the cauliflower until the size ranges from rice grains to about 1/4-inch. 2 On a baking sheet, toss half the chopped cauliflower with 1 tablespoon olive oil, curry powder, cumin, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread it into an even layer. 3 Roast the cauliflower for 10 minutes. Then stir it and continue roasting for 10 minutes until it's lightly browned and golden. 4 For the dressing, whisk the garlic, mustard, tahini, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice and 1/4 cup olive oil in a small bowl. 5 To assemble the salad, combine the roasted and raw cauliflower, apples, scallions, pistachios and parsley in a large bowl. 6 Drizzle with dressing, tossing to combine.View original recipe