Tahini & Cumin Crusted Cauliflower with Couscous Salad
Tahini & Cumin Crusted Cauliflower with Couscous Salad
Cortney Smith
6
20 minutes
20 minutes
American
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Ingredients
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1 head cauliflower
- 1 cup tahini
- 4 tablespoons preserved lemon juice (or 1 tablespoon fresh lemon juice)
- 4 tablespoons olive oil
- 1-2 cups panko
- ½ cup nutritional yeast or finely shredded parmesan
- 2 teaspoons ground cumin
- Salt & Pepper to taste
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1 cup couscous or grain blend, uncooked
½ cup roasted red peppers, diced
¼ cup preserved lemon, finely minced or 1 lemon, zested
¼ cup green onion, sliced
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons sherry vinegar
1 tablespoon whole grain mustard
1 teaspoon honey, maple syrup or agave
2 cups salad greens
Salt & Pepper to taste
Directions
Preheat oven to 450 degrees. Break or cut cauliflower into medium-sized florets.
Cook couscous or grain according to package directions. Set aside.
In a large bowl, mix tahini, preserved lemon juice and olive oil. In a separate large bowl, mix panko, nutritional yeast or cheese, cumin, salt and pepper. Toss cauliflower in wet (tahini) mixture, then dry (breadcrumbs) mixture. Place on greased baking sheet. Bake for 15-20 minutes or until nicely browned. While cauliflower is cooking, make the dressing.
In a bowl, mix together the garlic, vinegar, mustard, honey, salt and pepper. Slowly drizzle in the oil until emulsified. Stir in herbs and set aside.
In a large bowl, toss together the couscous or grain, greens, red peppers, preserved lemon or lemon zest and green onion. Toss with some of the dressing – only use as much dressing as needed and add as needed.
Place couscous or grain salad on a large platter, topped or surrounded by the cauliflower. If you have dressing left, drizzle over the top of the platter.