Mediterranean Roasted Cauliflower Salad with Lemon Tahini Vinaigrette

Our Salads dinners” have a history of coming with some grilled chicken or fish on the side. My husband somehow feels the added grain or protein of fish or chicken keeps him full so I go with it. He’s totally fine with a vegetarian or vegan dinners as long as its hearty and has a good amount of protien. Anyway, I’m tend to make my vegetarian/vegan dishes more filling by adding lentils or beans (thats how I was raised) so no one asks for meat or scour the pantry for late night snacks and desserts. This is one such salad dinners with hearty ingredients, but hubby sneaked a piece of salmon, which at this point is okay with me. For me this salad dinner was hearty and satisfying. Hope you’ll give it a try.

Greek Chopped Salad with Lemon Tahini Vinaigrette

Ingredients

Greek Cauliflower

• 1 small cauliflower or 1/2 large, broken into florets
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon smoked sweet paprika
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• ½-1 teaspoon chili flakes
• 2 cloves garlic, minced or grated,
•  kosher salt and black pepper
• 1-2 pita small breads, torn

Salad

• 6 cups mixed greens like baby spinach, arugula and shredded romaine 
• 1 (14 ounce) can chickpeas, drained and patted dry
• 1 cup marinated artichokes, optional
• ¼-½ cup raw walnuts
• 1 cup cherry tomatoes, halved
• 2 Persian cucumbers, chopped
• Add Ons:
•  feta cheese, vegan or regular
• fresh soft herbs basil, parsley dill
• Kalamata or mixed olives

Tahini Vinaigrette 

• 1/4 cup extra virgin olive oil
• 2 juice of 2 lemons (about 1/3 cup lemon juice)
• 2 tablespoons white wine or white balsamic vinegar 
• 2 tablespoons tahini
• 1 tablespoon dijon mustard
• 1-2 tablespoons maple syrup honey
• Kosher salt and black pepper to taste

Instructions

• Preheat the oven to 400 °F.
• In a large bowl, combine 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, garlic, dill, crushed red pepper flakes, black pepper and a large pinch of salt along with cauliflower florets. Gently massage so the marinade coats evenly in every nook of the caulis. Brush the torn pita with a little olive oil on both sides and bake in the preheated oven for 5-7 minutes to your desired crispness, checking frequently as they burn very quickly.
• Marinate the cauliflower for a hour in the fridge for deeper flavor, (this step is optional).
• Then place the cauliflower florets on a lined baking sheet and roast in the preheated oven for 25-30 minutes until the cauliflower is golden and crisp. Remove and set aside
• While the cauliflower roasts make the vinaigrette by combine all ingredients in a glass jar or measuring cup and shake (or whisk) until smooth and creamy. Taste and adjust the salt, pepper and other ingredients to your satisfaction. If the vinaigrette seems thick thin it out with 2-3 tablespoons water.
• Combine all salad ingredients in a large salad bowl, gently tossing to combine, add the Add Ons for extra yumminess if desired .
• Add the roasted cauliflower, pita croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve right away.