Popular Conditions & Diets
Ingredients
13
Time
35m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
13
Time
35m
Serves
4
200 g
Fennel
(1 bulb) chopped into wedges
2 cups
Cauliflower
(about 1/2 a med head) cut into florets
1/2 cup
Extra-Virgin Olive Oil
divided
2 tsp
Za'atar Spice
1/2 tsp
Sumac
Side
Gluten-Free
Vegan
1/2 tsp
Kosher Salt
divided
1/4 tsp
Black Pepper
divided
1 bunch
Curly Kale
chopped fine
1/4 cup
Tahini
2-3 Tbsp
Water
2 Tbsp
Lemon Juice
1 tsp
Nutritional Yeast
3/4 cup
Walnuts
toasted
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.
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.
