Cooked - Roasted Cauliflower Salad With Crispy White Bean Crumble And Maple Tahini Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Cauliflower Salad With Crispy White Bean Crumble And Maple Tahini Dressing

1.0

1 large head cauliflower, broken into tiny florets including leaves

3 tbsp La Tourangelle Olive Oil

1 tbsp paprika

1 tsp garlic powder

1 tsp cumin

½ tsp salt

2 cups chopped arugula

½ cup finely chopped red onion

1 15 oz can cannellini beans, rinsed/drained/patted dry

1 tbsp La Tourangelle Olive Oil

½ tsp salt

1 tsp dried basil or oregano

Pepper to taste

½ cup chopped arugula

¼ cup chopped pistachios

2 tbsp La Tourangelle olive oil

4 tbsp tahini

4 tbsp lemon juice

½ tsp salt

Pepper to taste

2 tbsp maple syrup

¼ cup chopped scallions

1-2 tbsp water

Preheat the oven to 425°F and place a sheet pan in the oven while it preheats
Add cauliflower to the hot sheet pan with oil and spices, toss to combine, and roast for about 30 minutes, tossing halfway
Pat beans dry, roughly chop them, place on a smaller sheet pan with oil and spices, and roast for 15-20 minutes until brown with crispy edges
After beans cool for 5 minutes, add arugula and pistachios and toss together, then set aside
While cauliflower roasts, make the dressing by adding all dressing ingredients to a jar with one tablespoon of water and whisk or shake to combine, adding more water as needed for desired consistency
Remove cauliflower from oven, add arugula and red onion to the sheet pan and toss
Plate the salad, top with the crispy bean mixture, dress as desired and toss to combine

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 14 weeks ago

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