So today, Wednesday, is the first day of school. Yesterday was the fake first day of school- like it was just a drop in. But today I see my Pia going into 2nd grade and my little muffin Coco going to Kindergarten for the first time and I cry myself into a big soggy puffy puddle because I can’t believe how big my babies are getting. Sniff sniff….

So while one part of me is so sad because I just want to especially keep Coco 5 and in PK forever, the other part of me just really needs my kids to stop bickering and nagging me and go back to school. Like as soon as possible.

Crispy Cauliflower Salad with Tahini VinaigretteI am a little fascinated with how quiet the house will be. Coco has been in school for years, but never 5 days a week- just three. I am actually kind of freaking out. Will I get so much more done during the day than I used to? I feel like just knowing that you pretty much can’t be interrupted during the day is insane!! Because while I LOVE working from home, there are a lot of interruptions. And most of them start with “mom?” We will see…. Crispy Cauliflower Salad with Tahini Vinaigrette

So on to this salad which I recently made. Even though my kids feel like they are going through a slightly picky phase, Pia actually really loved this. Well, mostly she just ate the pieces of crispy cauliflower out of the salad and left everything else, but I still call that a win. And as for me- I like all the other stuff. The add ins of mint and sweet pomegranate and spicy chili were amazing compliments to the nutty fried cauliflower. This salad is a great meatless main dish or an excellent side dish to something like a hearty beef or pork dish. Either way, its delicious! Enjoy.

Crispy Cauliflower Salad with Tahini Vinaigrette

Recipe: Crispy Cauliflower Salad with Tahini Vinaigrette

Ingredients

  • Tahini Vinaigrette
  • 2 cloves garlic
  • 1 tablespoon agave
  • 2 tablespoons tahini
  • 2 tablespoons hot water
  • 3 tablespoons olive oil
  • ¼ cup red wine vinegar
  • kosher salt
  • 4 cups mixed greens
  • 1 cup loosley packed fresh mint leaves
  • 2 green onions, thinly sliced (white and green parts)
  • 1 fresno chili, thinly sliced
  • ¼ cup pomegranate seeds
  • 2 tablespoons toasted sesame seeds
  • 1 head cauliflower cut into bite sized florets
  • Vegetable oil for frying

Instructions

  1. For the Vinaigrette: in the jar of a blender combine all of the ingredients and puree on high until smooth. Season to taste with kosher salt. Set aside.
  2. On a serving platter, arrange the mixed greens and fresh mint leaves.
  3. In a pot or deep sauce pan bring a few inches of oil to 375 degrees. Add a few handfuls of the cauliflower at a time and increase the heat to high. You want to keep the heat above 350 degrees, so don’t over crowd the oil with cauliflower.
  4. Cook the cauliflower about 1 minute, stirring a few times, until golden brown and floating on top. Pull the cauliflower out with a slotted spoon and set to drain on paper towels. Sprinkle with kosher salt. Continue with the rest of the cauliflower.
  5. Place the cauliflower on the mixed greens and mint and drizzle with the vinaigrette. Sprinkle with the green onion, chili and pomegranate seeds and then the sesame seeds- serve immediately.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

 

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Categorized: Paleo, Recipe Index, Salad, Vegan
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So today, Wednesday, is the first day of school. Yesterday was the fake first day of school- like it was just a drop in. But today I see my Pia going into 2nd grade and my little muffin Coco going to Kindergarten for the first time and I cry myself into a big soggy puffy puddle because I can’t believe how big my babies are getting. Sniff sniff….

So while one part of me is so sad because I just want to especially keep Coco 5 and in PK forever, the other part of me just really needs my kids to stop bickering and nagging me and go back to school. Like as soon as possible.

Crispy Cauliflower Salad with Tahini VinaigretteI am a little fascinated with how quiet the house will be. Coco has been in school for years, but never 5 days a week- just three. I am actually kind of freaking out. Will I get so much more done during the day than I used to? I feel like just knowing that you pretty much can’t be interrupted during the day is insane!! Because while I LOVE working from home, there are a lot of interruptions. And most of them start with “mom?” We will see…. Crispy Cauliflower Salad with Tahini Vinaigrette

So on to this salad which I recently made. Even though my kids feel like they are going through a slightly picky phase, Pia actually really loved this. Well, mostly she just ate the pieces of crispy cauliflower out of the salad and left everything else, but I still call that a win. And as for me- I like all the other stuff. The add ins of mint and sweet pomegranate and spicy chili were amazing compliments to the nutty fried cauliflower. This salad is a great meatless main dish or an excellent side dish to something like a hearty beef or pork dish. Either way, its delicious! Enjoy.

Crispy Cauliflower Salad with Tahini Vinaigrette

Recipe: Crispy Cauliflower Salad with Tahini Vinaigrette

Ingredients

  • Tahini Vinaigrette
  • 2 cloves garlic
  • 1 tablespoon agave
  • 2 tablespoons tahini
  • 2 tablespoons hot water
  • 3 tablespoons olive oil
  • ¼ cup red wine vinegar
  • kosher salt
  • 4 cups mixed greens
  • 1 cup loosley packed fresh mint leaves
  • 2 green onions, thinly sliced (white and green parts)
  • 1 fresno chili, thinly sliced
  • ¼ cup pomegranate seeds
  • 2 tablespoons toasted sesame seeds
  • 1 head cauliflower cut into bite sized florets
  • Vegetable oil for frying

Instructions

  1. For the Vinaigrette: in the jar of a blender combine all of the ingredients and puree on high until smooth. Season to taste with kosher salt. Set aside.
  2. On a serving platter, arrange the mixed greens and fresh mint leaves.
  3. In a pot or deep sauce pan bring a few inches of oil to 375 degrees. Add a few handfuls of the cauliflower at a time and increase the heat to high. You want to keep the heat above 350 degrees, so don’t over crowd the oil with cauliflower.
  4. Cook the cauliflower about 1 minute, stirring a few times, until golden brown and floating on top. Pull the cauliflower out with a slotted spoon and set to drain on paper towels. Sprinkle with kosher salt. Continue with the rest of the cauliflower.
  5. Place the cauliflower on the mixed greens and mint and drizzle with the vinaigrette. Sprinkle with the green onion, chili and pomegranate seeds and then the sesame seeds- serve immediately.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

 

Recipe by Heather Christo (http://heatherchristo.com)