Roasted Cauliflower & Fennel Salad

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.