Roasted Cabbage and Cauliflower Salad

Prep Time: 10 mins | Cook Time: 20 mins | Course: Dinner | Serves: 8 

Roasted cabbage and cauliflower in bite-sized pieces is a game-changer for salads. Slightly charred around the edges adds delectable flavor. The tahini and harissa dressing adds amazing flavor. I’m always inspired by Deb Perelman of Smitten Kitchen https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/ 

1 head cabbage, cubed

1 head cauliflower, cubed

Olive oil, a generous drizzle

½ tsp salt

Pepper , to taste

Red pepper flakes, optional

Tahini Dressing:

2 Tbsp tahini, well stirred

2 Tbsp lemon juice

1 Tbsp olive oil

1 clove garlic, minced

Harissa, to taste (a North African chili paste)

Water, if needed to thin

Preheat oven to 450*. Slice cabbage into ½ inch slices, then cut into chunks from the opposite direction. Continue the same with the cauliflower. Place bite sized pieces on a rimmed baking sheet. Drizzle oil over all and add seasonings, stir a bit and roast for 20 minutes, stirring half-way through the cooking time. 

Stir the tahini, lemon juice, olive oil, garlic, and a dab of harissa together. Taste and add more harissa to your liking. Transfer roasted veggies to a serving platter and drizzle with the dressing.