Cauliflower is trendy. It is versatile, delicious, and super nutritious, rich in antioxidants, a great detoxifier with anti-inflammatory properties. An excellent source of vitamin C, K, B6, B2, Folate, fibre, biotin and omega 3. I love using it in the kitchen, as it absorbs the flavour from the other dish contents. Middle Beach Tofino diners enjoy this!
Cauliflower Red Lettuce with Cumin Dressing
Serving for four to six:
1 red lettuce, torn into pieces; 3 cups cauliflower, sliced 1/4″ thick; 3 cups buttercup squash, sliced 1/4″ thick; 1 cup fresh or frozen corn kernels; 2 tablespoon of balsamic vinegar; 1/2 small red onion, thinly sliced; 1/2 cup of sesame butter or tahini; 1/2 cup water; 1/4 cup red wine vinegar; 1/4 cup of maple syrup or unpasteurized honey; 1/2 teaspoon Himalayan sea salt; 1 tablespoon freshly grated lemon; 1/2 teaspoon dried dill; 1 crushed garlic clove, 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric.
Preheat the oven at 400F. Lay cauliflower, squash and corn on a baking sheet, drizzle with balsamic vinegar, season with Himalayan salt, and cook until tender, about ten minutes. Combine the sesame butter or tahini, the water, the red wine vinegar, the lemon zest, spices, until smooth. In a large salad bowl, mix together the lettuce, the roasted veggies, the onion and the sesame dressing. Serve immediately!
