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Crispy Cabbage and Cauliflower Salad

Blossom Lady
Jun 17, 2022 08:40 AM
Crispy Cabbage and Cauliflower Salad

This salad is not cute. You don’t need to tell it; it’s sensitive about these things. But like any wallflower about to be revealed as the babe it always was in a teen movie, it’s going to prove your skepticism unwarranted when you stand in the kitchen and eat an entire sheet pan of crispy vegetables. I cannot stop making it. And I cannot stop finishing the whole thing when I do. It’s been like this since I first made it in December, which means I’m about 7 weeks overdue to share it here. I’d spotted a roasted cabbage salad on one of Justine Snack’s delicious Reels. I’ve made roasted cabbage wedge salads, but I loved that this was already in bite-sized pieces and a tahini dressing is perfection here. In my kitchen, I used a less sweet, more lemony tahini dressing with garlic that’s my go-to and added bite-sized pieces cauliflower for more bulk.

Ingredients:

VEGETABLES

  • 1/2 pound savoy cabbage (from half a small head)
  • 1/2 pound cauliflower (from half a small head)
  • Olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper and/or red pepper flakes

DRESSING

  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons well-stirred tahini
  • 1 tablespoon olive oil
  • Water, as needed
  • Harissa*, to taste
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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