This salad caught my eye recently. Now that it's spring I am starting to get back into eating more raw veggies and salads with leafy greens. I tend to refrain from these colder foods during the winter months, but the cherry blossoms are now popping, so it's a sign! This salad seemed like a great crossover for early in the spring with the cold raw leafy greens, and the warm curried cauliflower. This is what's for dinner at my place tonight. Insiders tip: I will leave some of the ingredients separate so that my 7 yr old might try like roasted cauli, some leafy greens, lentils, and grapes. A layered meal is how we roll when introducing new foods at my house. Enjoy!
1 head cauliflower, divided into florets
1½ Tbsp melted coconut oil (or water)
½ Tbsp (10 g) curry powder
¼ tsp sea salt
GREEN CURRY TAHINI DRESSING
4½ Tbsp green curry paste
2 Tbsp tahini
2 Tbsp lemon juice
1 Tbsp maple syrup
Pinch each salt and black pepper
Water to thin
5-6 cups mixed greens, kale, spinach (or other green of choice)
1 cup cooked lentils, rinsed and drained
1 cup red or green grapes, halved
optional: Fresh cilantro
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Add cauliflower to mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavour, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.