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Vegan Cauliflower “Potato” Salad

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This robustly seasoned Vegan Cauliflower ‘Potato Salad’  has a lively and earthy taste from the roasted cauliflower and scallions. The cumin scented tahini dressing gives it a rich and creamy texture.

Ingredients

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  • 6 cups cauliflower florets ( 1 large head)
  • Celtic sea salt and freshly ground black pepper
  • 1 bunch scallions, white and green parts separate (5-6)
  • 2–3 tablespoons olive oil for drizzling
  • 2 tablespoons freshly squeezed lemon juice
  • 1 to 2 garlic cloves, finely grated on a microplate
  • 1 teaspoon ground cumin
  • ¼ cup tahini
  • Ice water, as needed
  • ½ cup dill and cilantro (use a combination or just one)
  • 1/2 cup baby arugula (optional)

Instructions

  1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
  2. Lay out the cauliflower florets on one of the baking sheets. Drizzle the cauliflower with 2 tablespoons oil and sprinkle all over with sea salt and pepper, then toss to coat.
  3. Put into the oven and roast for 25-30 minutes until lightly brown and tender but firm. Tossing about halfway through to brown evenly.
  4. Cut off the white and light green part of the scallions and leave whole. Save the dark green parts for later.
  5. Place them on the second baking sheet. Drizzle with oil, season with salt and pepper, mix to coat. Roast for 15 minutes until soft and lightly brown, tossing occasionally.
  6. Transfer to a cutting board to cool. Coarsely chop and set aside.
  7. Thinly slice the dark green parts and set aside. You should have about 1/2 cup if you have more save for another use.
  8. In a large bowl, whisk together lemon juice, garlic, cumin and a large pinch of salt about ¼ teaspoon. Let sit for 1 minute to mellow the garlic.
  9. Whisk in tahini, then gradually add ice water, 1 tablespoon at a time (about 3 to 6 tablespoons total*), until the sauce thickens and is smooth enough to drizzle. Keep whisking the sauce for 30 seconds to get it smooth and creamy. If it gets too thick, thin it down with a little more water. You want it to be slightly thick but pourable. Taste and add more lemon juice and salt if needed.
  10. Once the cauliflower is cooked let cool to room temperature.
  11. Add the cooled cauliflower and charred scallions to bowl with tahini and toss until cauliflower well coated.
  12. Toss with the thinly sliced green scallions, herbs and arugula. Taste and add more salt and lemon juice if needed.*
  13. You can serve the salad right away at room temperature or cover and refrigerate for 20-30 minutes  or so before serving to allow the flavors to meld.*
  14. Store left over cauliflower in the refrigerator for 1-2 days. Return to room temperature before serving.

Equipment

Notes

The amount of water will depend on how thick your tahini is.

If you’re not eating it until the next day add arugula just before serving.

Find it online: https://eatwellenjoylife.com/vegan-cauliflower-salad/