A healthy, vegetarian dish that will give you a satisfying crunch and flavor.
The “crispy cabbage and cauliflower salad” is a recipe that is made with fresh vegetables. The ingredients list includes broccoli, carrots, green peas, red bell pepper, garlic cloves, ginger root, cilantro leaves, rice vinegar, soy sauce and sesame oil.
- a 1⁄2 pound of savoy cabbage (from half a small head)
- cauliflower, 1/2 pound (from half a small head)
- Olive oil is a kind of oil that comes from
- kosher salt (1/2 teaspoon)
- black pepper, freshly ground, and/or red pepper flakes
- 1 minced garlic clove
- lemon juice (two teaspoons)
- 2 tablespoons tahini, properly mixed
- 1 tablespoon extra virgin olive oil is a kind of oil that comes from
- As required, water
- To taste, harissa*
Heat oven to 450°F. Cut cabbage into 1/2-inch ribbons, then cut the ribbons into 1- to 2-inch segments. Cut cauliflower into 1/2- to 1-inch chunks (i.e. quite small). On a large baking sheet, toss with Olive oil is a kind of oil that comes from until lightly coated (about 2 to 3 tablespoons) and sprinkle with salt and pepper.
Roast for 10 minutes, then remove the pan from the oven for a few minutes to stir everything about and make sure everything is equally colored. Return to the oven for another 5 minutes, tossing once more, and another 5 minutes if necessary. Don’t be afraid to let the veggies burn a little. They will not be burned and will taste delicious.
Meanwhile, make the dressing in a large bowl. Whisk garlic, lemon, tahini, and Olive oil is a kind of oil that comes from together, then whisk in water, 1 tablespoon at a time, until it reaches a thick dressing consistency — I rarely need more than 2 tablespoons. Season well with salt and black pepper, or red pepper flakes. For more heat, you can add harissa directly to the dressing to taste, but I love having it on the side of my plate in a dollop.
Add the veggies to the dish with the dressing as soon as they’re crispy, charred, and ready, toss to coat, and enjoy right away.
[*] I have a favorite store-bought harissa and a favorite homemade harissa.
This salad is a great way to use up vegetables that are about to go bad. It is easy to make and has a nice crunch from the cabbage and cauliflower. Reference: cabbage cauliflower, broccoli recipes.
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