Roasted Cauliflower & Tahini Salad with Candied Spicy Walnuts
5 from 1 vote
That Vegan Nephew
A velvety and slightly bitter tahini dressing unctuously coats sweet roasted cauliflower and onion, all toasty golden brown and tender once fresh out of the oven. And when you add the crunch and color of shredded rainbow carrots, the spicy-sweet bite of quickly candied walnuts, sprigs of bright parsley and a dusting of paprika, the humble roasted cauliflower becomes an incredibly edible and supremely delicious centerpiece chock-full of flavor, texture and style.
Preheat the oven to 400°F (204°C). Begin by pulling or cutting the head of cauliflower into separate florets, and then toss with 2 tablespoons olive oil, some salt and pepper. Lay the florets evenly covering about two-thirds of a baking sheet lined with parchment (leaving space for the onions to be added later), and bake for 35 - 40 minutes, or until golden brown and a fork can be poked into them easily.
About 15 minutes into roasting the cauliflower, add the slices of yellow onion (also tossed in 2 tablespoons olive oil, salt and pepper) to the empty space on the baking sheet, and bake them for the along with the cauliflower for the remainder of the time (20 - 25 minutes), also until golden brown and just slightly wilted. You may have to take out the cauliflower and bake the onions slightly longer to achieve this.
Meanwhile, whip together the tahini dressing by combining all the dressing ingredients together in a medium bowl and whisking throughly. Also during this time, grate 3 large rainbow carrots of varying colors and set this aside.Optional: you can add more red wine vinegar or water to the tahini dressing for a thinner texture, if you'd like, but remember this is meant to coat the cauliflower, not run off it.
Next, in a skillet over low-medium heat, candy some walnut halves by adding them along with the maple syrup, chili powder, cinnamon and salt together in the skillet. Reduce this mixture down until the maple syrup has thickened (should only take a couple minutes at most), and then pour it across a piece of parchment paper to dry. Set aside until you're ready to serve the roasted cauliflower salad.
Now, in a large bowl, combine the roasted cauliflower and onion fresh out of the oven with the tahini dressing and grated rainbow carrots, and then fold together well until everything is coated. Lay this down on a platter, surround it with the candied walnuts, garnish with fresh parsley and a sprinkling of paprika, as well as some additional flakes of sea salt, if you'd like.