Roasted Cauliflower & Cannabis Salad
Crunchy, Healthy Cauliflower Salad with Cannabutter.
Servings: 2 people
Cost: 20+
Equipment
- Baking Sheet
- Parchment Paper
- Sharp knife
- Cutting Board
- Large Mixing Bowl
- Whisk
- Wooden spoon or spatula
Ingredients
- 1 head Cauliflower
- 3 large Carrots
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 dash salt & pepper each
- 2 tbsp olive oil
- 1/2 red onion sliced thinly
- 1 cup Italian parsley fresh & chopped
- 4 tbsp Cannabutter
DRESSING
- 1/4 cup Tahini
- 1 clove of garlic minced
- 2-3 tbsp lemon juice freshly squeezed
- 1/4 cup olive oil
- 1 dash salt & pepper each
Instructions
- Pre-heat the oven to 425
- In the meantime, line a baking sheet with parchment paper
- In a large bowl, combine cut up florets of cauliflower, sliced carrots, cumin, paprika, salt, pepper, olive oil and cannabutter. Mix until all combined and coated.
- Spread the coated vegetables on the baking sheet and bake for 20 minutes.
DRESSING
- In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
REMOVE THE CAULIFLOWER FROM OVEN
- Once the cauliflower and veggie mix is ready - or golden brown around the floret edges, remove and place in a bowl
- Mix in the sliced onion and chopped parsley.
- Drizzle your salad dressing over top, and serve!