Roasted Cauliflower and Potato Salad with Tarragon Tahini

By Jamie Vespa

Roasted cauliflower and potato salad with tarragon tahini and arugula: A vibrant, herbaceous side dish or entree for all of your weeknight (or weekend!) salad needs.

Ingredients

• 1 small head cauliflower, cut into florets ((about 6 cups))
• 1.5 lbs baby potatoes, quartered (no need to peel)
• 3 Tbsp. extra-virgin olive oil
• 3/4 tsp. kosher salt
• 3/4 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. cracked black pepper
• 2 handfuls arugula
• 3 Tbsp. tahini, well-stirred
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. finely chopped fresh tarragon
• 1 tsp. minced garlic
• 1/2 tsp. granulated sugar
• 1/4 tsp. each kosher salt and black pepper
• 1/4 tsp. each kosher salt and black pepper
• 2 Tbsp. water

Instructions

1. 1

   Roast Veggies:Preheat oven to 425ºF.Place potatoes and cauliflower on a large rimmed baking sheet. *Note: if there is any overlap or veggies are too crowded, divide between two baking sheets.Drizzle with olive oil and sprinkle with salt, coriander, cumin, and black pepper; toss well to evenly distribute spices.Roast for 30 to 40 minutes, tossing once halfway through, until tender and lightly charred.

2. 2

   Prepare Tarragon-Tahini Dressing:In a small bowl, combine tahini, lemon juice, tarragon, garlic, sugar, salt and black pepper; stir to combine. Whisk in 2 Tbsp. water to slightly thin out dressing.

3. 3

   Assemble Salad:Arrange cauliflower and potatoes on a serving platter. Spoon half of dressing overtop and gently toss to combine. Stir in arugula, and finish with remaining dressing and extra cracked black pepper. Serve immediately.