Roasted Cauliflower Salad

It's feeling like spring in the Northern Hemisphere. Crunchy snap peas, ruby red radishes, cool cumbers, fresh herbs, and a creamy green tahini dressing are the highlights of this recipe. This is kind of like a spring version of my Whole Roasted Cauliflower recipe.

For a base, I use quinoa (shown in the photos), or cauliflower rice. For omnivores, I recommend serving it with my chicken shawarma and jeweled cauliflower rice. An added treat is to top this salad with crunchy chickpeas crumbles (recipe below). Other options include crumbled feta cheese or other grated cheese, chopped Kalamata olives, or crumbled Parmesan biscotti.

For date lovers, I usually add more than a cup of dates, probably close to 10 or 12 dates, pitted and thinly sliced. For the greens and herbs feel free to use your favorites or use tender greens with whatever tender herbs you have. This salad is pretty flexible, so make it your own. Enjoy!