Rainbow Roasted Cauliflower Salad

Glicky Eizikovits Glicky Eizikovits
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We’re always on the lookout for good, tasty salads, but this one is next level. It was devoured by everyone at the photo shoot in minutes! They all called me for the recipe to add to their Shabbos menu. There are so many flavor profiles in this dish, it’s so fresh, and the best part: with the dates and pomegranate seeds, it’s perfect for Rosh Hashanah.

50m 6
Easy Vegetarian Pescatarian Gluten Free Parve

Contains: Sesame

Directions

  1. Put cauliflower and spices in a bowl or ziptop bag and toss with oil.

  2. Bake at 450 degrees Fahrenheit for 30 minutes on a parchment-lined baking sheet.

  3. Take out and let cool.

  4. Toss together with dates, shallots, parsley, and seeds.

  5. Drizzle lemon, tahini, and silan over all, and garnish with lemon zest, parsley, and pomegranate seeds.

Credits

Description:
Photography by Chay Berger

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