ROASTED CAULIFLOWER SALAD WITH TAHINI HONEY MUSTARD DRESSING 1 large head cauliflower, trimmed and cut into bite-sized florets 3 tbsp (45 ml) grapeseed oil 2 tsp (10 ml) smoked paprika 1 tsp (5 ml) ground cumin 2 cloves garlic, minced ½ tsp (2.5 ml) ground turmeric kosher salt and freshly ground black pepper, to taste 3 cups (750 ml) packed baby spinach 3 cups (750 ml) packed baby kale Tahini Honey Mustard Dressing, make ahead, recipe follows 1 × 19 oz (540 ml) can chickpeas, drained and rinsed 1 small red onion, sliced into ¼-in (0.6 cm) wedges 2 On a large rimmed baking sheet, toss cauliflower florets, chickpeas, onion wedges, grapeseed oil, paprika, cumin, garlic, turmeric and a generous pinch each salt and pepper. Spread into an even layer before roasting, tossing once or twice, until cauliflower is tender and lightly charred, about 20 to 25 minutes. 3 In a large salad bowl, toss spinach and kale with about 2 tbsp (30 ml) Tahini Honey Mustard Dressing. Make a bed of dressed salad greens on a large platter and top with warm cauliflower, chickpeas and onions. Drizzle with additional dressing and garnish with pomegranate seeds. Enjoy. Serves 6 TAHINI HONEY MUSTARD DRESSING 3 tbsp (45 ml) tahini ¼ cup (60 ml) extra-virgin olive oil 2 tbsp (30 ml) lemon juice 3 tbsp (45 ml) liquid clover honey 2 tbsp (30 ml) Dijon mustard 2 tbsp (30 ml) unseasoned rice vinegar kosher salt, to taste 1 small pomegranate, seeds only 1 Preheat oven to 425 F (220 C). 1 In a medium bowl, whisk tahini, olive oil, lemon juice, honey, Dijon mustard and rice vinegar until emulsified. Thin if desired with 1 to 2 tbsp (15 to 30 ml) water. Taste and season with salt. Transfer to an airtight container and refrigerate until ready to use. Makes about ¾ cup (180 ml) PAIRS WITH SEE YA LATER RANCH CHARDONNAY BC VQA $17.99 75366 YELLOW DOG BREWING HIGH 5 HAZY IPA BC $14.29 26498 4 × 473 ml


CHARRED SWEET POTATO SALAD WITH LEMON YOGURT & PISTACHIO MINT PESTO 4 medium sweet potatoes, sliced into ½-in (1.25 cm) thick rounds ¼ cup (60 ml) olive oil 1 tsp (5 ml) ground cumin Pistachio Mint Pesto, make ahead, recipe follows ¼ cup (60 ml) shelled unsalted pistachios, toasted Parmesan, thinly sliced or crumbled, for garnish mint leaves, for garnish 1 Place a rimmed baking sheet in cold oven and preheat to 450 F (230 C). 2 In a large bowl, toss sweet potato slices, olive oil, ground cumin and a good pinch each salt and pepper. Tumble sweet potatoes kosher salt and freshly ground black pepper, to taste Lemon Yogurt Spread, make ahead, recipe follows 1½ cups (375 ml) packed frisée greens



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