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