Cauliflower Salad (Salatet Arnabeet - Raw/Blanched with Tahini)

Cauliflower: The main ingredient, cut into florets, can be used raw or blanched.

Tahini: A sesame seed paste that adds a nutty flavor and creamy texture to the dressing.

Garlic: Minced to add a pungent and aromatic kick to the dressing.

Lemon juice: Freshly squeezed to provide a zesty and tangy flavor.

Olive oil: Adds richness and helps to emulsify the dressing.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the salad.

Parsley: Chopped fresh, it adds a burst of color and a fresh, herby note.

When preparing the cauliflower for this salad, ensure that the florets are cut into uniform sizes. This will help them cook evenly if you choose to blanch them. For the tahini dressing, whisk the tahini and lemon juice together first before adding the olive oil. This helps to create a smoother, more emulsified dressing. If the dressing is too thick, you can thin it out with a small amount of water, adding it gradually until you reach the desired consistency.

• cauliflower - Substitute with broccoli: Broccoli has a similar texture and can be blanched or used raw just like cauliflower.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter provides a similar creamy texture and nutty flavor.

• garlic - Substitute with shallots: Shallots offer a milder flavor and can be minced to blend well in the salad.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor that can brighten the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the salad.

• parsley - Substitute with cilantro: Cilantro offers a fresh, herbaceous flavor that complements the other ingredients well.

• To store your cauliflower salad, transfer it to an airtight container. Ensure the container is sealed properly to maintain freshness.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you prefer to freeze the salad, it's best to freeze the cauliflower florets separately from the tahini dressing.
• Blanch the cauliflower florets as per the recipe instructions, then let them cool completely.
• Spread the cooled florets on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This prevents them from sticking together.
• Once the florets are frozen, transfer them to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• For the tahini dressing, mix all the ingredients as per the recipe and store it in a separate airtight container in the refrigerator. It will stay fresh for up to 1 week.
• When ready to serve, thaw the cauliflower florets in the refrigerator overnight or for a few hours at room temperature.
• Toss the thawed cauliflower with the tahini dressing and garnish with fresh parsley before serving.

• If you prefer a warm salad, gently reheat the cauliflower florets in a skillet over medium heat for about 3-5 minutes. Add a splash of olive oil to prevent sticking and to enhance the flavor. Be careful not to overcook, as you want to maintain a tender-crisp texture.

• For a quick microwave option, place the cauliflower salad in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. This method is great for maintaining the integrity of the tahini dressing.

• If you have an oven or toaster oven, preheat it to 350°F (175°C). Spread the cauliflower salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out and bake for about 10 minutes, or until warmed through. This method helps to keep the cauliflower slightly crisp while warming the tahini mixture.

• For those who enjoy a bit of char, consider reheating the cauliflower salad on a grill. Place the florets on a grill pan or directly on the grill grates over medium heat. Grill for 2-3 minutes on each side, just enough to warm them up and add a slight smoky flavor. This method adds a delightful twist to the salad.

• If you have a steamer, place the cauliflower florets in the steamer basket and steam for about 2-3 minutes, just until heated through. This method is gentle and helps retain the tahini dressing's creamy texture without altering the salad's overall flavor profile.

• Saucepan: Used to boil water for blanching the cauliflower florets.

• Mixing bowl: Used to combine the tahini, garlic, lemon juice, olive oil, salt, and black pepper.

• Whisk: Used to mix the tahini dressing until smooth.

• Colander: Used to drain the blanched cauliflower florets.

• Knife: Used to cut the cauliflower into florets and to mince the garlic.

• Cutting board: Used as a surface for cutting the cauliflower and mincing the garlic.

• Measuring cups: Used to measure the tahini and olive oil.

• Measuring spoons: Used to measure the lemon juice.

• Serving bowl: Used to serve the finished cauliflower salad.

• Spatula: Used to toss the cauliflower florets with the tahini dressing.

• Chopping knife: Used to chop the fresh parsley for garnish.

Pre-cut cauliflower: Buy pre-cut cauliflower florets to save time on chopping.

Use a food processor: Mince garlic quickly using a food processor.

Pre-made tahini sauce: Purchase pre-made tahini sauce to skip making the dressing from scratch.

Quick blanching: Blanch cauliflower in the microwave by steaming it in a microwave-safe bowl with a bit of water for 3-5 minutes.

Batch prep: Make a large batch of tahini dressing and store it in the fridge for future use.