PRINT THIS RECIPE
(ABC/Jeff Neira)
FOOD
Kat Ashmore’s Roasted Cauliflower Salad with Sesame Date Dressing
Serves: 6-8
Ingredients
- 1 large head of cauliflower, cut into about 8 cups of florets
- 1 (15 ounce) can chickpeas, drained
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons za’atar
- 1 teaspoon Kosher salt
- ¼ teaspoon fresh cracked black pepper
- 6 cups (5 ounces) mixed baby greens
- 1 large shallot, minced
- 3 stalks celery, diced
- 1/4 cup fresh parsley, chopped
- ¼ cup toasted sesame seeds
Sesame Date Dressing (Yield: 1 cup):
Ingredients
- 4 dates, pitted
- 1 tablespoon whole grain mustard
- ¼ cup tahini
- ¼ cup apple cider vinegar
- ¼ tsp Kosher salt
- ¼ cup extra virgin olive oil
- ⅓ cup cold water
Method
- Preheat the oven to 425 degrees F.
- On two large rimmed baking sheets, evenly divide the cauliflower, chickpeas, olive oil, garlic, za’atar, salt and pepper. Toss to coat everything well. Transfer to the oven and roast for 20 minutes, rotating the pans between the racks halfway through, or until tender and lightly charred.
- Meanwhile, in a large salad bowl, combine the mixed greens, shallot, celery, parsley, and sesame seeds.
- To make the vinaigrette, combine dates, mustard, tahini, vinegar, salt, olive oil, and water in a high-speed blender. Blend for 10 seconds until smooth, scraping the sides as needed.
- Toss the roasted cauliflower and chickpeas in with the salad. Add the vinaigrette if serving right away, or store separately for later. This will keep 3-5 days undressed in the refrigerator.
