Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Roasted cauliflower with olives, currants and tahini dressing

This is a really tasty and well balanced recipe with a lot of interesting flavors going on. It’s terrific for those on the Whole 30 program, as my husband and I are and is fairly simple to put together.

Serves 4

1 large cauliflower (about 3lbs), trimmed and cut into florets
6 tbsp extra-virgin olive oil or more if you feel it needs it.
1 tbsp roasted ground cumin seed
Fine sea salt
1/3 cup currants
1/3 cup coarsely chopped Kalamata olives
1/3 cup coarsely chopped fresh mint
1/3 cup toasted slivered almonds

Tahini Dressing
1/3 cup tahini
3 tbsp freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp fine sea salt
2 tbsp water, plus more as needed

Preheat the oven to 400°F.

Toss the cauliflower florets with the olive oil, cumin seed and a sprinkle of sea salt to taste. Arrange the cauliflower florets in a single layer on a large rimmed baking sheet. Roast for about 25-30 minutes, turning once, until the edges are brown and caramelized.

While the cauliflower roasts, make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic, and salt until smooth and creamy. Add the water and whisk until combined. The sauce will be thick. Add more water to thin it slightly if you like. It will continue to thicken as it sits.

Keep aside some of the olives, currants and mint so you can decorate the top of the salad after tossing it in the dressing.
Toss the warm cauliflower with most of the dressing. Add most of the currants, almonds, olives and mint and toss to combine. Taste and add more dressing or salt, if desired.
Decorate with remaining olives, almonds, currants and mint

Serve warm or at room temperature.