This June, my favorite farm stand at the farmers market has had the most beautiful cauliflower. It’s lacy and purple in places, almost as if someone watercolored it with lilac paint. And the flavor is out-of-this-world, so sweet and concentrated. I wanted to make a summery, picnic or bbq-worthy salad that really highlights the cauliflower, in a similar way that potato salad features potatoes. I went with a creamy miso tahini dressing, which I’ve always loved on cauliflower, and added chickpeas to make the dish more substantial. For bursts of complementary sweetness and acidity, I added some vinegar-soaked raisins, as well as toasted almonds for crunch, and scallions for a hit of green. I really loved the result and wanted to share it here. Hope you’ll give it a try sometime this summer!
- 2 medium cauliflowers (about 2½ lbs/1.13 kg), cut into florets
- 4 scallions, white ends separated and cut into bite-sized pieces, green tops thinly sliced
- olive oil
- sea salt
- freshly ground black pepper
- ⅓ cup golden (or regular) raisins
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 2 tablespoons tahini
- 2 tablespoons white miso
- 1 tablespoon maple syrup
- juice from 1 lemon
- 1 teaspoon hot sauce
- 1 cup cooked chickpeas
- ¼ cup toasted almonds
- Preheat the oven to 400° F (200° C). Put the cauliflower and white ends of the scallions on a parchment paper covered baking sheet. Drizzle with oil, sprinkle with salt and pepper, mix to coat. Roast for 35-40 minutes, stirring halfway, or until the cauliflower is fully cooked through and golden.
- Put the raisins in a small bowl and add the red wine vinegar. Mix to coat, and let the raisins sit until ready to assemble the salad.
- Make the dressing. Prepare a small bowl or glass with ice water. In another small bowl, combine the tahini, miso, maple syrup, lemon juice, and hot sauce. Mix until smooth. Start adding ice water, one small splash at a time, whisking it in, until you have a creamy but pourable dressing consistency. Taste the dressing for salt and add a pinch of salt if needed.
- In a large bowl, combine the roasted cauliflower and scallions, chickpeas, almonds, raisins (including the soaking liquid), and fresh sliced scallions. Pour the dressing over top and mix to coat. Ideally, let the salad sit for a few hours or overnight, for the flavors to meld. Enjoy the salad room temperature or cold. Keep refrigerated in an airtight glass container.
Mate Mate TW says
I like the recipe and will share with my friends. They going to love it too.
Tess says
I’ve already made this three times! So good.
Anya says
That’s so cool! Glad you’ve been enjoying it.
Jenny says
Yummy recipe…
Thank you for sharing such a delicious recipe.
Carol says
This is the best food blog ever.
You share the tasty food in an easy and healthy way to eat them