Ingredients
Units
Scale
- 1 cauliflower, hard stem removed and chopped into bite-sized pieces
- 1 tsp coconut oil, melted
- 1 tbsp maple syrup
- 1 1/2 tsp cajun seasoning
- 1 tsp dried thyme
- sea salt and pepper
- 4 cups shredded kale (5-6 leaves)
- 1 cup cooked red rice (optional, I happened to have some leftover on hand)
- 1-2 carrots, grated
- 1 beet, grated (red, yellow, or pink, I chose yellow)
- 3/4 cucumber, diced
- 1 cup cherry tomatoes, halved or quartered
- 2-3 radishes, sliced (optional)
Tahini dressing:
- 2 tbsp tahini
- juice of 1 lemon
- sea salt and pepper
- 1 clove garlic, minced (optional)
- water
Instructions
- Preheat your oven to 200C (392F).
- Line a baking tray with parchment paper and put the chopped cauliflower on it.
- Mix the coconut oil with the maple syrup and pour over the cauliflower.* Mix to evenly coat.
- Sprinkle with the cajun seasoning and dried thyme and mix again to coat everything.
- Roast for 30 minutes tossing once about halfway through.
- While that's roasting, prepare all your veggies and the dressing. Make the dressing by mixing all the ingredients except the water in a small bowl. Then start adding water 1 tbsp at a time until you reach desired consistency.
- Mix all your veggies in a big bowl and add some of the dressing if desired. Divide into smaller bowls, top with the cauliflower and drizzle with the dressing. Enjoy!
Notes
*When melting the coconut oil, add the maple syrup too to warm it up because if you melt it and then add the maple syrup from the fridge, it'll harden again and won't be pourable.