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Roasted Cauliflower Salad

Image and Recipe Courtesy of loveandlemons. We converted this recipe in our Vitaclay!

Bright and hearty cauliflower salad with pickled onions, arugula, dried apricots, and a creamy tahini dressing. Ideal for a make-ahead lunch or dinner side. Vegan and gluten-free.

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Serves 4 as a side, 2-3 as a main

Ingredients

Florets from 1 small head of cauliflower
Extra-virgin olive oil, for drizzling
2 cups arugula
1/2 cup cooked Lemon-Herb French Green Lentils
Lemon wedges, for squeezing and serving
1/2 cup Tahini Sauce
¼ cup Pickled Onions
¼ cup pine nuts, sliced almonds, or pepitas
4 dried apricots or dates, diced
¼ cup chopped olives or 1 tablespoon capers
Microgreens, optional
Sea salt and freshly ground black pepper

Directions

In your clay pot, add cauliflower and 1/2 cup of water. Gently coat the cauliflower florets with a drizzle of olive oil, as well as a pinch of salt and pepper. Set on stew to cook for 20-30 minutes or until browned around the edges.
In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives. Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using. Season to taste and serve.

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