Even lunch should be delicious.
I like many others, am a happy recipient of a weekly CSA basket. In early summer that means that my partner and I have to eat a lot of greens. Here’s one way to punch some more flavour into what’s a really simple, hands off salad.
Adding tahini and fresh lemon, plus the sesame seeds in your za’atar mix adds a really nice sweetness to compliment a tangy salad dressing.
Ingredients
Cauliflower
- Half a large head of cauliflower, make cuts vertically every 1 inch so you have some larger and smaller pieces, but none thicker than 1 inch.
- 1 Tbsp za’atar spice mix (mix of thyme, coriander, cumin, sumac, sesame)
- 1 tsp smokey paprika
- 2 Tbsp (vegan) mayonnaise
- 2 Tbsp tahini
- Juice of half a lemon
- Salt
Salad
- Tangy lemon dressing
- A few handfuls of greens
- Two small tomatoes
- Fresh parsley
- Pickled or hot peppers in oil. I used a hot antipasto mix in the one pictured.
- One green onion
Directions
Preheat the oven to 350 degrees Fahrenheit, and position a rack in the middle of the oven.
Mix mayonnaise, tahini, and lemon juice quickly in a bowl. Add cauliflower and stir to evenly coat. Sprinkle spices on top and mix again.
Pour onto lightly greased pan and sprinkle with a pinch of salt.
Bake, undisturbed, for 35 minutes.
To assemble, roughly chop the tomato and parsley, and season with a bit of salt and lemon. Then add to plated greens.
Top with warm cauliflower, green onion and hot peppers.
Pour a bit of dressing over the salad and have a great lunch.
Measuring Up 