Go Back

Cauliflower Salad With Herb White Bean Tahini

Print Recipe Pin Recipe
Total Time 1 hour
Servings 4

Ingredients
  

  • 1 head of cauliflower
  • 3 medium carrots
  • 1 fennel bulb
  • 3 small shallots
  • 1 tbsp of smoked paprika
  • 1 tbsp of dried turmeric powder
  • 4 tbsps of olive oil
  • 8 green olives
  • garnish with micro greens and toasted pine nuts
  • Sprinkle of sea salt and black pepper
  • Wild Herb White Bean Tahini
  • 1/2 cup of tahini
  • 1 1/2 cups of dried white beans *pre cook in crockpot
  • 1 cup of wild micro greens and herbs
  • 1/4 cup of basil
  • 1/4 cup of cilantro
  • 2 cloves of garlic
  • 1/2 lemon juiced
  • Pinch of Celtic sea salt

Instructions
 

  • Cut cauliflower into florets and drizzle olive oil and seasoning over them and gently toss. Roast in oven at 425 for 25 minutes. *Make sure they are completely dry to get them firm and crispy.
  • Chop the carrots, fennel and shallots and add them to a pan with olive oil and seasoning. Roast in oven at 425 for 25 minutes or until slightly caramelized.
  • Add the tahini ingredients into a food processor and puree the mixture. Layer the plate with the tahini on the bottom with the roasted veggies, greens, olives and nuts on top.