Caesar Tahini Cauliflower Salad
  • Alaina Hinkle

Caesar Tahini Cauliflower Salad

Updated: Mar 13

ONE OF MY NEW FAVORITE SALAD COMBOS! EEK.... no joke. I am obsessed with every single ingredient in here.


Roasted Cauliflower -- CHECK

Steamed Asparagus-- CHECK

Golden Beets-- CHECK

Goat Cheese-- DOUBLE CHECK

Sliced Almonds-- CHECK


I am not kidding you, you have to make this salad ASAP. You are going to be loving it & just as obsessed as me promise :) One of the reasons I really liked this recipe is because it makes a great week night dinner, as well as lunches & you can prep the dressing ahead of time! ENJOY!

Ingredients:

1 head of cauliflower

1 1/2 tbsp olive oil

1/4 tsp cumin, paprika, salt, onion powder & garlic powder

pinch of cayenne pepper

1 bushels of asparagus

3 golden beets

1/2 cup sliced almonds

4 oz goat cheese

1 head of romaine

10 oz baby spring mix


Ingredients for Tahini Caesar:

-1/3 cup white wine vinegar (can add more if you want more tang!)

-1/2 cup mayonnaise

-1/2 cup Greek Yogurt

-2/3 cup Parmesan cheese

-1/3 cup light olive oil

-4 tsp tahini

-1 clove garlic minced

-1 tsp pepper

**salt & pepper to taste


Directions for dressing:

In a large jar or large bowl add in ingredients above. Then with an immersion blender, blend ingredients until fulling combined. Then store in jar for 5-7 days in refrigerator. Let the dressing refrigerate while you get the rest of the salad ready!


Directions:

1. In a large bowl, break apart head of cauliflower into small florets. Drizzle olive oil, sprinkle on cumin, salt, paprika, onion powder, garlic powder & pinch of cayenne pepper. Toss until evenly coated. Roasting/Frying options: 400 degrees for 10 minutes OR 400 degrees for 10 minutes on fries setting. Should be able to pierce with a fork, but still have a bit of a crunch to it-- then set aside in a bowl to cool.


2. Peel the golden beets, then slice into 1/4 inch slices as see above. Then add to microwave steamer, with water until it covers the tops of the beets. Microwave for 8 minutes. Then drain water, run cold water over it & keep in cold water until ready to place on salad.


3. Cut 1/2 inch of the ends of the asparagus off. Then place in a stove top steamer ( also this way you can be doing the beets & asparagus at the same time) Once the water starts to boil, underneath on the first layer of the steamer, steam for 5 minutes. You want to be able to pierce the book with a fork, but still have a crunch like the cauliflower. Then rinse cold water on top of the asparagus, drain & set aside in a bowl to cool as well.


4. Then start to layer up your salad! Place your lettuce combo ( we use romaine & baby spring mix) Then cauliflower, asparagus, sliced almonds, beets & goat cheese crumbled. Then drizzle the yummy tahini caesar on top!! ENJOY!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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