Tender sesame roasted cauliflower and fennel come together with winter greens in this hearty, seasonal roasted cauliflower salad.
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.
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 salad with fennel.
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.
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
Sylvie Shirazi
Tender sesame roasted cauliflower and fennel come together with winter greens in this hearty, seasonal roasted cauliflower salad.
20 minPrep Time
20 minCook Time
40 minTotal Time
Save Recipe5 based on 3 review(s)
Ingredients
- 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
- 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
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl whisk together all dressing ingredients except for the olive oil. Reserve olive oil and set dressing aside.
- 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.
- 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.
- 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.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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