Carrot Cauliflower Salad GF Vegan
For the dressing:
1 teaspoon crushed or grated garlic
1/4 teaspoon kosher salt
2 Tablespoon apple cider vinegar
1 teaspoon Dijon mustard
3/4 teaspoon cumin
1/2 teaspoon honey
a generous pinch of cayenne pepper
1/4 cup extra virgin olive oil
For the salad:
2 pounds carrots, cut in half lengthwise then into 1/3-inch slices at an angle
1 large head of cauliflower
6 garlic cloves, smashed and peeled
2 teaspoons cumin seeds
2 Tablespoons coconut oil
1 teaspoon kosher salt, plus more to taste
1/2 cup lightly packed chopped fresh cilantro
Make the dressing by whisking all of the ingredients (except the oil) in a large serving bowl, then adding the oil in a steady stream while whisking. Let it stand while you roast the carrots and cauliflower.
Preheat the oven to 400 degrees F.
On a large, rimmed baking sheet, toss the cauliflower, carrots, garlic, cumin, oil, and salt until well-coated. Spread evenly, then roast, shaking the pan occasionally, until tender and browned, about 25 minutes.
Remove the garlic cloves from the pan and chop them into small pieces. Transfer the garlic, carrots, and cauliflower to the bowl with the dressing. Toss until well mixed. Cool slightly, then toss in cilantro. Season to taste with salt, if necessary. Serve warm or at room temperature.