Cauliflower was never my favorite. Mom used to slather it in a heavy cheese sauce when I was a tot and I could choke it down. Then in my 20s, I discovered in a pickled salad in Paris and that was pretty good. But then! One day my wonderful neighbor Nancy covered it in salt and roasted it in the oven. WOW. Crispy, nutty, satisfying. This was absolutely delicious. So I’ve taken that master recipe and created tis yummy complex salad with kale and tahini–specially spiced with GourGanics of course. The results are a nutrient-packed power salad that could easily be your main course.
Here’s what you need:
1/4 cup pine nuts 9organic)1 small head organic cauliflower (about 1 1/2pounds), cut into florets
1/4 teaspoon cayenne pepper
4 tablespoons olive oil
Organic Kosher salt and organic black pepper
1/4 cup tahini, 1/4 cup Spicy GourGanics
10 cups stemmed and chopped organic Kale (I like purple for a color variation)
1/2 small red organic onions
1/2 small dried organic currants or yellow raisins
Here’s what to do:
Heat oven to 350 degrees, Spread the pine nuts in a pan and toast till golden. Transfer to plate.
Increase heat to 450 degrees tos cauliflower with cayenne, 2 tablespoons oil salt and black pepper to taste. Roast, tossing once or twice for about 20 to 25 minutes.
Meanwhile, in a large bowl, whisk together the tahini, salsa, remaining oil salt and pepper. Add the Kale, Cauliflower, onions, currants or rasins and pine nuts and toss to combine. Serve warm.