As we enter these transitional days between summer and fall, we're looking for delicious and fresh recipes that also lean on all things cozy. This cauliflower salad recipe does all of that and more thanks to an extra dose of flavor from our friends at Sunny Fine Foods.
Cauliflower is one of those vegetables that benefits greatly from adding flavors and textures. And thanks to Sunny tahini, I've discovered the easiest way to get the best of both. By tossing your cauliflower in Sunny's classic tahini before baking in the oven, you pack a ton of flavor with minimal effort. This salad brings together cauliflower, couscous, and delicious fresh veggies and herbs, all topped off with Sunny's Green Tahini, making it a hearty but refreshing recipe that is just as easy as it is delicious.
Tahini Cauliflower Couscous Salad
10 minutes
2
Suruchi Avasthi
Ingredients
- 1 head cauliflower, chopped
- 2 - 3 tbsp Sunny Original Tahini
- 1 shallot, chopped
- 1 fennel bulb, chopped
- 3 dates, chopped
- Olive oil
- Salt and Pepper
- 2 -3 tbsp Sunny Green Tahini
- 1 cup cooked couscous
- 2 cucumbers, chopped
- 1/2 avocado, sliced
- fresh herbs, dill and chives recommended
Instructions
- Preheat the oven to 450. Toss the cauliflower in Sunny Original Tahini, then add it to a sheet tray with the shallot and fennel. Drizzle with olive oil. Bake for 30- 40 minutes until the cauliflower is golden.
- Add Sunny Green Tahini to your Casa Zuma Sharing Bowl—toss with couscous and cucumbers.
- Add roasted veggies, avocado, and fresh herbs—toss w/ salt & pepper. Enjoy!
