Courtesy of our free Vegetarian Recipes Newsletter
- 1 head cauliflower
- 1/4 cup sesame oil
- 1/4 cup pine nuts
- 1/2 cup tahini
- Juice of 2 lemons
- 2 cloves garlic
- Salt to taste Water
- 4 cups salad greens
Pre-heat oven to 425F degrees.
Break cauliflower into florets and toss with sesame oil.
Season with salt and place in shallow baking pan.
Roast cauliflower until tender and begins to brown.
Put pine nuts on baking sheet and place in oven to toast. Watch continually as they will burn quickly. Do not leave them unattended.
Stir together tahini, lemon juice, garlic, and salt.
Gradually add water to bring consistency to that of bottled dressings.
Drizzle tahini dressing over greens and toss to coat.
Divide among four plates. Top each salad with the roasted cauliflower and sprinkle with toasted pine nuts.
Makes 4 servings.
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