Roasted Cauliflower Salad

Ingredients:

Salad:

1 head cauliflower, cut into florets

½ tablespoon smoked paprika

1 teaspoon salt

1 teaspoon pepper

¼ cup raw, unsalted almonds 

3 cups baby arugula

⅓ cup pomegranate seeds

Dressing:

1 cup tahini

1 tablespoon curry powder

1 lemon, juiced

½ tablespoon ginger, minced

¼ cup hot water

Instructions:

Preheat the oven to 400 degrees fahrenheit. 

Place cauliflower on a large baking sheet drizzle with olive oil, salt, pepper, and smoked paprika. Cook for 25-30 minutes or until golden brown. 

Next, make the curry dressing, place tahini, curry powder, lemon, ginger, and hot water in a large bowl. Whisk until well combined. The dressing should be pourable. If it is still too thick add more hot water a little bit at a time. Set aside. 

Next, place the almonds in a small pan over medium heat to toast them. Stirring constantly so that they do not burn. Cook for about 5 minutes or until they become a slightly darker color and they give off a toasty aroma. Take off the heat immediately once they are done. Layout on a cutting board and chop them up into small pieces. Set aside. 

Now it is time to assemble the salad! Place the arugula in a large bowl or serving platter. Add the cauliflower, almonds, and pomegranate seeds on top. Next drizzle as much of the dressing as you’d like over everything. Serve immediately. 

Note: if you are not going to eat the salad immediately, wait until serving to add the dressing. This will keep the arugula from getting soggy.