RAW & ROASTED CAULI SALAD with Creamy Vegan Ranch

• 份量: SERVES 4

配料

PRODUCE

• 2 large heads of cauliflower (4 pounds)

• 1 bunch of dill

• 1 bunch of flat-leaf parsley

• 1 large garlic clove

•1 lemon

• 1 jalapeño

PROTEIN

• 8 ounces silken tofu (half a 16-ounce package)

PANTRY

• Extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• ⅓ cup plus 3 tablespoons vegetable oil

• 6 tablespoons unseasoned rice vinegar

• 3 tablespoons white miso paste

SPECIAL EQUIPMENT

• Blender

步骤

PREP AND ROAST THE CAULI:

• Preheat the oven to 450°F.

• Coarsely chop 2 large heads of cauliflower (stems and all) into 1½-inch pieces. Divide about two-thirds of the chopped cauli between 2 large rimmed baking sheets, keeping the remaining one-third aside. Drizzle with olive oil until generously coated and season with salt and freshly ground black pepper.

• Roast, stirring after 25 to 30 minutes, until deeply brown and crisp all over, 40 to 50 minutes total.

• While the cauliflower roasts, chop the reserved raw cauliflower into smaller bite-size pieces (about ½ inch). ONE INGRED'ENT, MANY WAYS (PG 21)

MEANWHILE, MAKE THE VEGAN RANCH:

• In a blender, combine 8 ounces silken tofu, ⅓ cup plus 3 tablespoons vegetable oil, 6 tablespoons rice vinegar, a big ole handful of dill, a big ole handful of parsley leaves, 3 tablespoons miso paste, 1 large garlic clove, and the zest of 1 lemon. Blend on high until bright green

• ½ cup plus 3 tablespoons vegetable oil

and very creamy. Taste and season with salt. as needed, bearing in mind that miso can be very salty! If you don't have a blender, finely chop the dill and parsley, grate the garlic clove, and then vigorously whisk the remaining aforementioned ingredients together in a large bowl, breaking the silken tofu up as much as possible. The dressing won't be as smooth, but it'll still be tasty.

COMBINE AND SERVE:

• Thinly slice 1 jalapeño.

• Once the cauliflower is roasted, in a large bowl, combine it with the reserved raw cauli and sliced jalapeño (start by adding only half, if you are spice averse), then pick and toss in the remaining leaves from the bunches of dill and parsley.

• Add about half of the dressing, toss well to coat, and continue to add more as needed until the salad is very well dressed-you choose just how saucy you like it!

• Squeeze the juice of the zested lemon into the salad, taste, and add more salt and pepper if needed. Serve warm, room temp, or cold.