Roasted Cauliflower Salad with Crispy White Bean Crumble! Cr

• συνολικός χρόνος: 52 minutes

Υλικά

Save this—great for meal prep 👌

For the cauliflower:

1 large head cauliflower, broken into tiny florets including leaves

3 tbsp La Tourangelle Olive Oil

1 tbsp paprika

1 tsp garlic powder

1 tsp cumin

1/2 tsp salt

2 cups chopped arugula

1/2 cup finely chopped red onion

For the beans:

1 15 oz can cannellini beans, rinsed/drained/patted dry

1 tbsp La Tourangelle Olive Oil

1/2 tsp salt

1 tsp dried basil or oregano

Pepper to taste

1/2 cup chopped arugula

1/4 cup chopped pistachios

For the dressing:

2 tbsp La Tourangelle olive oil

4 tbsp tahini

4 tbsp lemon juice

1/2tsp salt

Pepper to taste

2 tbsp maple syrup

1/4 cup chopped scallions

1-2 tbsp Water

Οδηγίες

Preheat the oven to 425. Place a sheet pan in the oven while it preheats.

Add cauliflower to the hot sheet pan, add the oil and spices and toss to combine. Place in the oven for about 30 minutes, tossing halfway.

Make sure the beans are patted dry then roughly chop them, then place on a smaller sheet pan. Add the oil and spices and toss, then roast them for 15-20 minutes, until they are brown with crispy edges. Remove them from the oven and after 5 minutes of cooling, add the arugula and pistachios and toss together. Set aside.

While the cauliflower roasts, make the dressing. Add all ingredients to a jar with one of the tablespoons of water and whisk or shake to combine. For thinner consistency, add more water 1 teaspoon at a time and mix.

Remove the cauliflower from the oven, add the arugula and the onion to the sheet pan and toss.

Plate the salad, top with the crispy bean topping, then dress as desired and toss.