Crispy Cabbage and Cauliflower Salad
25 min1 to 2
Roasted cabbage and cauliflower with charred edges, tossed in a tahini-lemon dressing.
| prepPreheat oven to 450°F / 230°C | ||||
| 225 g savoy cabbage | Cut cabbage into ribbons, then segments; cut cauliflower into small chunks | Toss with oil, salt & pepper on baking sheet | Roast 10 min, toss, roast 5 min, toss, roast 5 min until charred | Toss roasted vegetables into dressing, serve immediately |
| 225 g cauliflower | ||||
| 2 to 3 tablespoons olive oil (for roasting) | ||||
| 1/2 teaspoon kosher salt | ||||
| Freshly ground black pepper and/or red pepper flakes | ||||
| 1 garlic clove, minced | Whisk garlic, lemon, tahini & oil; thin with water to dressing consistency | Season dressing with salt, pepper & harissa to taste | ||
| 2 tablespoons lemon juice | ||||
| 2 tablespoons well-stirred tahini | ||||
| 1 tablespoon olive oil (for dressing) | ||||
| Water, as needed | ||||
| Harissa, to taste | ||||
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