Sesame Roasted Cauliflower and Fennel Salad
For the dressing:
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
For the salad:
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
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 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.