Curried Cauliflower Salad

This salad takes cauliflower to the next level with a turmeric tahini dressing and sweet dates. Serve chilled or warm.

2 heads of cauliflower, cut into small florets

1/2 cup dates, finely chopped

1/2 cup whole parsley leaves picked from stem

Tahini Dressing:

1 tablespoon shallots, finely diced

1/4 cup tahini

juice of 1 lemon

1 tablespoon maple syrup

1/4 cup olive oil

1. Preheat the oven to 400˚F.

2. Toss cauliflower with avocado oil, salt and pepper. Place on a sheet pan in one layer with no sides touching. This will ensure the cauliflower will brown and caramelize.

3. Cook the cauliflower until browned around 30-45 minutes.

4. Combine all ingredients for the dressing.

5. Remove cauliflower from the oven and allow to cool for 5-10 minutes.

6. Toss cauliflower with vinaigrette. Add dates and fresh parsley leaves.

7. Chill for at least 4 hours.