Cauliflower Tahini Caesar Salad (GF, Vegan)

No lie, this is one of those clean out the fridge kinda meals. If you're at home and need a lunch option this is exactly what I made. It gave me a little time to put the cauliflower in the oven and then clean out the fridge and get back to working on the computer. 


- Whole Cauliflower, chopped

- Lettuce of your choice

- 4 Dates, chopped

- 2 tsp Walnuts, chopped


- 3/4 Cup Tahini

- Squeeze of One lemon

- 1/4 cup Nutritional Yeast

- 1 tsp dijon mustard

- 1/4 tsp garlic powder

- lots of freshly ground pepper

- Pinch of salt

- 1/2 cup VERY cold water

(if you're not vegan, adding anchovies or anchovy paste can really elevate the flavor of this dressing!)


Preheat oven to 425. Chop cauliflower and drizzle with a bit of oil. Roast for 22 to 30 minutes. If you're roasted cauliflower always comes out soggy or kinda sucks, I found this super helpful blog that reminded me not to overcrowd the pan and not use too much oil. 

Once roasted, make your salad using the above ingredients. And be sure to mix all of your dressing ingredients in a bowl. The best way tahini turns out is by using VERY cold water. Usually I put ice in the measuring cup with my water to make sure it stays cold and it's the last ingredient I add before mixing. 

More water in the mixture will make the dressing more watery as in less thick. So start with 1/2 cup and if you feel like the dressing is too thick continue to add more cold water to make it to the consistency you'd like. 

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