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Roasted Cauliflower and Potato Salad with Tarragon Tahini
Ingredients
1 small head
cauliflower, cut into florets (about 6 cups)
1.5 lbs
baby potatoes, quartered (no need to peel)
3 Tbsp.
extra-virgin olive oil
3/4 tsp.
kosher salt
3/4 tsp.
ground coriander
1/2 tsp.
ground cumin
1/2 tsp.
cracked black pepper
2 handfuls
arugula
3 Tbsp.
tahini, well-stirred
2 Tbsp.
fresh lemon juice
1 Tbsp.
finely chopped fresh tarragon
1 tsp.
minced garlic
1/2 tsp.
granulated sugar
1/4 tsp.
each kosher salt and black pepper
2 Tbsp.
water
Instructions
STEP 1
Preheat oven to 425ºF.,
STEP 2
Place potatoes and cauliflower on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, coriander, cumin, and black pepper; toss well to evenly distribute spices. Roast for 30 to 40 minutes, tossing once halfway through, until tender and lightly charred.,
STEP 3
In a small bowl, combine tahini, lemon juice, tarragon, garlic, sugar, salt and black pepper; stir to combine. Whisk in 2 Tbsp. water to slightly thin out dressing.,
STEP 4
Arrange cauliflower and potatoes on a serving platter. Spoon half of dressing overtop and gently toss to combine. Stir in arugula, and finish with remaining dressing and extra cracked black pepper. Serve immediately.
Nutrition Facts
(per serving)
Calories:
208 calories
Servings:
4 servings
Carbohydrates:
30 g
Fat:
9 g
Fiber:
5 g
Protein:
5 g
Sugar:
1 g
Meal Effort
Preparation:
30 minutes
Cook:
0 minutes
Total:
0 minutes