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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
On one Monday night I served this salad for dinner. The next day I was on the road in another town, and I picked up lunch at a local cafe. But I really didn’t like the salad I ordered. The croutons had a weird spice, and it simply wasn’t working. While I tried to eat it, I was just thinking about the way-better salad I had the night before. You can serve this either as a salad or a side (as shown). If you love cauliflower, let it shine and use the greens just as a bed on your platter. If you want this as a complete salad, use the entire container of greens. There’s enough dressing to dress it all. There’s so much fun, good stuff here!
1 (24-ounce) bag Beleaves Frozen Cauliflower
1/2 teaspoon salt
2 teaspoons Pereg Za’atar spice
1 tablespoon Tuscanini Olive Oil
2 tablespoons prepared techina
1 tablespoon Tuscanini Lemon Juice
2 tablespoons Gefen Light Mayonnaise
Preheat oven to 450 degrees Fahrenheit.
Line and grease a baking sheet. Spray cauliflower with nonstick cooking spray (this will help the seasoning stick) and toss with salt, za’atar, and olive oil. Spread in an even layer and spray again (this way you’ll get great roasted cauliflower using minimal oil). Bake for 25 minutes.
Meanwhile, whisk together dressing ingredients.
If serving this as a side, spread two ounces spring mix greens sporadically over your platter. Top with cauliflower and sprinkle with olives, pomegranates, parsley, and pistachios. Drizzle with creamy techina dressing. If serving as a salad, simply toss it all together in a bowl.
Photo by Chana Rivky Klein
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