Roasted Cauliflower & Fennel Salad

Name: Roasted Cauliflower & Fennel Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fennel; Cauliflower; Extra-Virgin Olive Oil; Za'atar Spice; Sumac; Kosher Salt; Black Pepper; Curly Kale; Tahini; Water; Lemon Juice; Nutritional Yeast; Walnuts

Recipe by Jaclyn Irwin

Ingredients

Time

35m

Serves

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

1 bulb

Fennel

chopped into wedges

1/2 med head

Cauliflower

cut into florets

1/2 cup

Extra-Virgin Olive Oil

divided

2 tsp

Za'atar Spice

1/2 tsp

Sumac

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

Instructions

Preheat oven to 400℉.

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.

Place the kale in a large salad bowl.

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.

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!

Substitutions: Nutritional yeast: feel free to omit if needed. Nut-free: use toasted pumpkin seeds, or a different nut/seed.

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Roasted Cauliflower & Fennel Salad

Recipe by Jaclyn Irwin

Ingredients

Time

35m

Serves

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

1 bulb

Fennel

chopped into wedges

1/2 med head

Cauliflower

cut into florets

1/2 cup

Extra-Virgin Olive Oil

divided

2 tsp

Za'atar Spice

1/2 tsp

Sumac

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

Instructions

Preheat oven to 400℉.

Place the kale in a large salad bowl.

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.

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!

Substitutions: Nutritional yeast: feel free to omit if needed. Nut-free: use toasted pumpkin seeds, or a different nut/seed.