Cooked - NUTRIENT-RICH TAHINI CAULIFLOWER & KALE SALAD

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NUTRIENT-RICH TAHINI CAULIFLOWER & KALE SALAD

4.0

1 medium head cauliflower, cut into florets

3 tablespoons tahini

1 tablespoon warm water

1 clove garlic, minced

Salt to taste

4 cups baby kale leaves

1 can (15 oz) white beans, drained and rinsed

½ cup radishes, sliced

½ cup sun-dried tomatoes, chopped

¼ cup pine nuts

¼ cup chives, finely chopped

2 tablespoons extra-virgin olive oil

Roast the Garlic-Tahini Cauliflower: Preheat the oven to 400°F (200°C). In a bowl, mix tahini with water, minced garlic, and salt. Brush the cauliflower florets until well coated. Spread the cauliflower on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and slightly crispy. Let them cool.
In a large bowl, combine the baby kale leaves, roasted tahini cauliflower, white beans, radishes, and sun-dried tomatoes.
Add extra virgin-olive oil and toss until all the ingredients are well combined.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 25 weeks ago

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