crispy cabbage and cauliflower salad {march 1, 2022}

After a weekend of eating and drinking more than usual, veggies were my calling for today.

I had a head each of cabbage and cauliflower in the fridge, I recently had seen a recipe from Smitten Kitchen for Crispy Cabbage and Cauliflower Salad, so guess what was for dinner...

Lots of chopping with this salad, but there were only three vegetables so no big deal. BTW, the original recipe doesn't have carrots. I added them for color and some sweet contrast with the cabbage and cauliflower.

Ingredients for the dressing. The recipe called for harissa; I didn't have it so Calabrian chili paste took its place. It was a good substitute.

The final product. My veggies took longer to char than the recipe called for. The char adds a nice, smoky flavor to the dish so make sure you get some burnt edges on the cabbage and cauliflower.

Crispy Cabbage and Cauliflower Salad

VEGETABLES

• 1/2 pound savoy cabbage (from half a small head)
• 1/2 pound cauliflower (from half a small head)
• Olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper and/or red pepper flakes

DRESSING

• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 2 tablespoons well-stirred tahini
• 1 tablespoon olive oil
• Water, as needed
• Harissa*, to taste

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 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 just long enough to toss everything around so it colors evenly. Return to the oven for 5 minutes, toss again, and 5 final minutes if needed. Don’t be afraid to get some serious char on the vegetables. They will taste good, not burnt.

Meanwhile, make the dressing in a large bowl. Whisk garlic, lemon, tahini, and olive oil 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.

As soon as the vegetables are crispy, charred, and ready, add them to the bowl with the dressing, toss to coat, and eat right away.

https://smittenkitchen.com/2022/02/crispy-cabbage-and-cauliflower-salad/