Crispy Cabbage and Cauliflower Salad

Cauliflower and Cabbage have a lot in common – they both gain delicious flavor and texture from roasting under high heat, and they’re both incredibly good for you! As members of the cruciferous vegetable family, cabbage and cauliflower are both potent cancer fighters, can help regulate blood sugar, support gut health and lower inflammation. Here, after roasting, they are tossed in a creamy tahini dressing to bring this dish truly over the top without sacrificing on health.

Serves 1-2
Recipe adapted from www.smittenkitchen.com

Ingredients

Vegetables

• 1/2 pound savoy cabbage (from half a small head)
• 1/2 pound cauliflower (from half a small head)
• 2-3 Tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• Freshly ground black pepper and/or red pepper flakes

Dressing

• 1 garlic clove, minced or 1 rehydrated Maranatha Farm Garlic Coin
• 2 Tablespoons lemon juice
• 2 Tablespoons well-stirred tahini
• 1 Tablespoon extra virgin olive oil
• Water, as needed
• Harissa, to taste

Method

1. Preheat oven to 450 degrees Fahrenheit. Cut cabbage into 1/2-inch ribbons, then cut the ribbons into 1- to 2-inch segments. Cut cauliflower into 1/2- to 1-inch chunks. On a large baking sheet, toss with olive oil until lightly coated (about 2 to 3 tablespoons) and sprinkle with salt and pepper.
2. Roast for 10 minutes, then remove the pan from the oven just long enough to toss everything around so it colors evenly. Return to the oven for 5 minutes, toss again, and 5 final minutes if needed. Don’t be afraid to get some serious char on the vegetables. They will taste good, not burnt.
3. Meanwhile, make the dressing in a large bowl. Whisk garlic, lemon, tahini, and olive oil together, then whisk in water, 1 tablespoon at a time, until it reaches a thick dressing consistency (rarely more than 2 tablespoons of water is needed). Season well with salt and black pepper, or red pepper flakes. For more heat, add harissa directly to the dressing to taste, or dollop on the serving plate.
4. As soon as the vegetables are crispy, charred, and ready, add them to the bowl with the dressing, toss to coat, and eat right away.