Introducing the world's most delicious and nutritious, gluten-free, dairy-free, flavor-bursting, melt in your mouth amazing, easy to toss together, salad.
Roast these veggies on a cookie sheet at 400 degrees with some olive oil, salt and pepper:
1 head of cauliflower
A few carrots cut in 1-2 inch segments
Half of a purple onion
Whisk these ingredients together to make a dressing:
¼ cup tahini
Juice of 1 lemon
2 tbsp olive oil
Handful of parsley roughly chopped
Roast the veggies until they’re brown and crispy, but not burnt, and a fork easily pierces them. Let them cool and then toss them with the dressing. This salad will easily last for days in the fridge, but if you’re anything like me, it will be gone in hours.
Adapted from PCC's Roasted Cauliflower recipe. If you're REALLY lazy, just drive yourself to PCC and hit their deli.