Roasted Cauliflower and Brussels Sprout Salad with Quinoa Dates, Almonds and (Just a Little) Spicy Tahini Dressing

This Salad Uses Two of My Proprietary Techniques: Smashing Brussels Sprouts AND “Crack and Lean” Cauliflower Method

What are “Smashed Brussels Sprouts”?

Smashed Brussels sprouts are whole Brussels sprouts that are literally crushed so the leaves separate into tender, ruffled layers. Smashing Brussels sprouts makes them more tender and pleasant on the palate. It also breaks their cell walls to make them more receptive to the salad dressing. Also it eliminates the Brussels sprout core, which is so unpleasant to eat raw.

How do I smash Brussels sprouts?

Cut a V-shaped notch from the base of each Brussels sprout to remove the core. Smash each sprout 3–4 times with a heavy pot, separate into leaves, wash, dry, lightly salt, and set aside.

What is “Crack and Lean” Cauliflower?

“Crack and Lean’ refers to a proprietary method I developed for making the absolute best, deeply browned and caramelized cauliflower you’ve ever had!

How do I make this “Crack and Lean” Cauliflower?

It’s quite simple, actually. You will preheat your sheet pan on the oven middle rack at 450° (F). Then you will cut cauliflower into 1-inch florets and toss with the spice blend. Once oven is preheated, carefully remove pan and place cauliflower onto pan. The sizzle is a good thing! Next you’ll cook the cauliflower for 26-30 minutes total, flipping the florets once during cook time. The more cauliflower on the pan, the longer the cook time. This next step is the most critical- the “CRACK AND LEAN” Once or twice during the cook time, carefully CRACK open oven door just long enough to release any steam that has built up in oven (LEAN to the side so the steam doesn’t hit you in the face). This ensures that cauliflower cooks primarily via searing instead of steaming. Remove the pan from the oven and allow to cool for 5-10 minutes on sheet pan before serving. This will allow it to release its death grip on the pan. 

Can I make this Roasted Cauliflower and Brussels Sprout Salad with Dates, Almonds and (Just a Little) Spicy Tahini Dressing ahead of time?

Yes! This salad is great for meal prep. I think it gets even better as it sits. But if you are making it for guests, you can roast the cauliflower, prep the Brussels sprouts, and make the dressing up to 3 days in advance. Store everything separately. You can toss hours before the guests arrive, but do the final drizzle with dressing and pomegranate molasses closer to consuming.

Is this Roasted Cauliflower and Brussels Sprout Salad with Dates, Almonds and (Just a Little) Spicy Tahini Dressing good served warm or cold?

Both! It’s excellent slightly warm but it also holds up beautifully at room temperature, making it ideal for entertaining or potlucks. And I love it leftover straight from the fridge with a little leftover grilled chicken or cold rotisserie chicken.

How do I store the leftovers from this Roasted Cauliflower and Brussels Sprout Salad with Dates, Almonds and (Just a Little) Spicy Tahini Dressing ?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Want more “Crack and Lean” Cauliflower Salads?

Try:

• Roasted Cauliflower and Brussels Sprout Salad with White Beans and a Romesco-ish Dressing
• Roasted Cauliflower Potato and Chickpea Salad with Creamy Olive Dressing
• Kale and Cauliflower Caesar Salad

Or Perhaps you’d like one of these 7 Smashed Brussels Sprout Salads?

And if you’ve not yet feasted your eyes on the FALL SALAD ROUNDUP or WINTER SALAD ROUNDUP, I’m sure you’ll find something you are in the mood for there!

Carmelized Cauliflower and Brussels Sprout Salad with Dates, Almonds and (Just a Little) Spicy Tahini Dressing

Servings

3-4

servings

Ingredients

• 1/2 tsp ground turmeric

• 1/2 tsp smoked paprika

• 1/2 tsp granulated garlic

• scant 1/2 tsp Kosher salt

• 1 medium cauliflower

• 2-3 tbsp extra virgin olive oil

• 3 cups of cooked quinoa, room temp 

• 1/2 lb. Brussels sprouts, shaved or smashed into leaves (see below)

• 1 cup finely diced celery

• 1/2 cup sliced dates

• 1/2 cup toasted sliced almonds

• Pomegranate molasses, for garnish

• (Just a Little) Spicy Tahini Dressing

• 1/3 cup tahini

• 4 tbsp lemon juice

• 1/3 cup water

• 1/2 tsp honey

• 2 tbsp olive oil

• 1/2 tsp ground chipotle powder

• 1/2 tsp ground cumin

• 1/2 tsp granulated garlic

• kosher salt

Directions

• Prep the Brussels Sprouts: Trim the ends of each sprout and make a small v-shaped cut into the base to pull away the core. Place the sprouts onto a cutting board and, using a sturdy fry pan or heavy bottomed pot, gently smash them one at a time until they flatten and begin to separate into individual leaves. Wash the leaves and spin them dry. Transfer the Brussels sprout leaves to a large bowl, sprinkle with about 1/2 tsp kosher salt, and toss well. Let them sit while you prepare the rest of the salad. This brief salting softens the leaves, brings out their natural sweetness, and tones down their bitterness dramatically.
• Prep the “Crack and Lean” Cauliflower: Preheat oven to 450° F and place an 18 x 13 sheet pan on the middle rack.  Combine the turmeric, smoked paprika, garlic and salt.  Cut cauliflower into 1-in florets and toss w/ olive oil & spice blend. Once the oven is preheated, carefully remove the pan and dump the cauliflower onto it. The sizzle is a good thing! Roast the cauliflower for 26-30 min total, flipping once. VERY IMPORTANT: Twice during cook time, carefully crack the oven door to release any steam that has built up in oven (lean to the side so the steam doesn’t hit you in the face). This ensures the cauliflower cooks via searing instead of steaming. Cool the cauliflower on the sheet pan for 5-10 minutes so it naturally releases from the pan.
• Assemble the Salad: Give the smashed Brussels sprouts a coarse chop, then transfer to a large bowl. Add the quinoa, cauliflower, celery and 1/2 cup dressing. Plate and shower with dates, almonds, more dressing and a general drizzle of pomegranate molasses. 
  
• (Just a Little) Spicy Tahini Dressing
• Whisk together the tahini, lemon juice, and honey. Add water, 1 tbsp at a time, until it’s thin enough to drizzle. If the dressing seizes up, don’t panic, as it will loosen w/ more water. Whisk in the olive oil, chipotle, cumin & garlic. Season to taste. 
  
  

Did you make this recipe?

Tag @thesaladwhisperer on Instagram and hashtag it with