CAULIFLOWER SALAD WITH TAHINI DRESSING
Make this recipe even easier by picking up riced cauliflower from the store; you’ll usually find it in the freezer section and sometimes with the prepped produce. This is a great dish to make ahead of time; add the fresh herbs just before serving.
1. Grate 1 medium (11/2-lb.) head caulif lower into a large microwavable bowl. Stir in 1 tsp. olive oil and 1/4 tsp. kosher salt. Cover with plastic wrap, and microwave 3 minutes. Spread on a baking sheet; let cool 10 minutes. Stir together 1/4 cup finely chopped shallot and 3 Tbsp. fresh lemon juice. Let stand 10 minutes; stir in 2 Tbsp. tahini. Place cooled cauliflower in a large bowl; stir in tahini mixture, 1/2 cup chopped
fresh flat-leaf parsley, 1/4 cup chopped dried cherries, 1 Tbsp. chopped
fresh mint, and 1/4 tsp.
kosher salt. Sprinkle with 3 Tbsp. chopped salted roasted pistachios.
SERVES 4 (serving size: 1 cup) Calories 165; Fat 8g (sat 1g, unsat 7g); Protein 6g; Carb 20g; Fiber 5g; Sugars 9g (added sugars 0g); Sodium 317mg; Calc 7% DV; Potassium 13% DV