Roasted Cauliflower & Fennel Salad
Recipe by Jaclyn Irwin
Ingredients
13
Time
35m
Serves
4
This is a perfect way to enjoy a raw salad in the winter because it’s loaded with roasted cauliflower and fennel. Toss on a tahini dressing and you’re all set. Feel free to add extra protein of your choice, such as roasted chickpeas, lentils, or animal based protein.
Side
Gluten-Free
Vegan
Ingredients
1bulb
Fennel
1/2med head
Cauliflower
1/2cup
Extra-Virgin Olive Oil
2tsp
Za'atar Spice
1/2tsp
Sumac
1/2tsp
Kosher Salt
1/4tsp
Black Pepper
1bunch
Curly Kale
1/4cup
Tahini
2-3Tbsp
Water
2Tbsp
Lemon Juice
1tsp
Nutritional Yeast
3/4cup
Walnuts
Instructions
1
Preheat oven to 400℉.
2
Toss the fennel and cauliflower with 1 tbsp of the olive oil, za’atar and sumac and season with salt and pepper. Make sure the spices are evenly distributed and the veggies are well coated, using additional oil if necessary. Transfer to a large rimmed baking sheet(s). Place in the oven and bake for 35 minutes, flipping halfway, until roasted and cooked through. Let cool slightly before assembling the salad.
3
Place the kale in a large salad bowl.
4
In a mason jar, combine the tahini, water, ¼ cup of olive oil, water, lemon juice and nutritional yeast. Season with salt and pepper and shake or whisk until smooth.
5
Drizzle some of the tahini dressing on the kale and mix well. Add the roasted cauliflower and fennel on top of the kale and top with the walnuts. Drizzle more dressing on top. Serve and enjoy!
6
Substitutions: Nutritional yeast: feel free to omit if needed. Nut-free: use toasted pumpkin seeds, or a different nut/seed.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
