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January 16, 2019

Sesame Roasted Cauliflower and Fennel Salad (Paleo, Vegan)

Tender sesame roasted cauliflower and fennel come together with winter greens in a hearty seasonal salad.

Sesame Roasted Cauliflower and Fennel Salad - Tender sesame roasted cauliflower and fennel come together with winter greens in a hearty seasonal salad. #salad #cauliflower #fennel #roasted

Just because its winter doesn’t mean salads aren’t in order.  On the contrary, now is actually a great time to enjoy salads featuring hearty greens and winter vegetables that are brimming with all the good-for-you things you’re trying to load up on after the holidays.

Sesame Roasted Cauliflower and Fennel Salad (Paleo) - Tender sesame roasted cauliflower and fennel come together with winter greens in a hearty seasonal salad. #kale #salad #roastedcauliflower #fennel

But even putting New Year’s resolutions aside, we could all use a little more produce in our diets this time of year.  Let’s face it, eating comfort food (and cookies) for the past month has a way of catching up to us.  So when I’m feeling tired, sluggish and generally off, I know it’s time to re-boot with some vegetable-filled meals and hearty salads like this sesame roasted cauliflower and fennel salad.

This is the kind of salad I crave in the winter, one that’s filled with winter greens and warm roasted vegetables.  The nutty sweetness of the roasted cauliflower and fennel plays so nicely off the slightly bitter greens.

Sesame Roasted Cauliflower and Fennel Salad (Vegan) - Tender sesame roasted cauliflower and fennel come together with winter greens in a hearty seasonal salad. #cauliflower #salad #fennel #sesame #paleo #vegan

Both the cauliflower and fennel are drizzled with fragrant toasted sesame seed oil before being popped in the oven. A sprinkle of fennel and sesame seeds adds an extra layer of flavor.  Roasting the cauliflower and fennel brings out their inherent sweetness and gives them a nice caramelized flavor that is irresistible.  (I’d happily eat them all warm off the pan if given the chance.)

While the vegetables do their thing in the oven, you give the greens (I like a mix of kale, chard or collards but any winter greens will do) a good massage to loosen them up and whisk up the dressing.  Once the vegetables are out the oven you simply toss the greens with the dressing and top them with the warm vegetables.

And there you have it, a warm and hearty winter salad to get you back on track.

Serves 4

Sesame Roasted Cauliflower and Fennel Salad (Paleo, Vegan)

Sylvie Shirazi

20 minPrep Time

20 minCook Time

40 minTotal Time

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5 based on 3 review(s)

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Ingredients

    For the dressing:
  • ½ Tablespoon/7g toasted sesame oil
  • ½ Tablespoon/7g apple cider vinegar
  • 1 teaspoon/5ml maple syrup
  • 2 teaspoons/10ml coconut aminos
  • ¼ teaspoon fine sea salt
  • ½ Tablespoon/7g extra-virgin olive oil
  • For the salad:
  • 1 small head cauliflower, cut into florets
  • 2 small fennel bulbs, quartered lengthwise and cut into 1/4-in.-thick wedges
  • 1 Tablespoon/ 15ml toasted sesame oil
  • 1 Tablespoon/15ml extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/8th teaspoon freshly ground black pepper
  • 2 Tablespoons/ 14g white sesame seeds
  • 1 teaspoon fennel seeds
  • ½ a bunch of kale (or other winter greens), thinly sliced
  • ½ a bunch of chard (or other winter greens), thinly sliced
  • 4-5 deglet noor dates, thinly sliced

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl whisk together all dressing ingredients except for the olive oil. Reserve olive oil and set dressing aside.
  3. Place cauliflower and fennel into a large bowl and gently toss with sesame oil, olive oil, sea salt and black pepper until well coated. Spread in a single layer in on baking sheet and sprinkle with sesame seeds and fennel seeds.
  4. Roast for 20 minutes or until cauliflower and fennel is tender and caramelized underneath and on the edges. Remove from oven and let cool on a wire rack while you prepare the salad.
  5. Quickly massage greens with reserved olive oil until silky and tender. Drizzle with half the dressing and toss to combine. Top with warm roasted cauliflower and fennel, chopped dates and remaining dressing. Serve warm or at room temperature.

Tags

Diet
vegetarian
pescetarian
Vegan
Paleo
Allergy
gluten free
dairy free
egg free
wheat free
seafood free
treenut free
mustard free

Nutrition

Calories

130 cal

Fat

13 g

Carbs

3 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Salads, Savory, Season, Vegan, Winter Tagged With: cauliflower, fennel, kale, sesame

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    Rate this recipe: ☆☆☆☆☆

  1. Tessa Simpson says

    January 16, 2019 at 7:48 pm

    my oh my does this look ever dreamy!! Roasted veggies are always the best, and the this combo.....yum!
    ★★★★★
    Reply
  2. Hope says

    February 3, 2019 at 2:31 pm

    This looks delicious and so beautifully presented! What a lovely combination!
    ★★★★★
    Reply
  3. Laura says

    February 4, 2019 at 11:51 am

    I love roasted vegetables on a salad and this flavor combination sounds AMAZING!
    ★★★★★
    Reply

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