It’s feeling like summer already here with lots of sunshine and making it difficult to face spending a day in the office. I’ll probably be singing a different tune when we hit triple digit heat, but for now we’re enjoying more time playing in the backyard. Miko loves racing around for his toy.
Not Smokey, she’s perfectly happy to enjoy our soft bed.
Salads are perfect for warmer weather being cool and refreshing, especially if there’s watermelon or frozen grapes for dessert, yum! I’m still on a salad dressing roll as temps get warmer here and this is a unique dressing that’s cauliflower and tahini based with a simple list of ingredients. The flavor and texture came out very much like a Caesar salad dressing, but without egg yokes, loads of oil, and other unpleasant ingredients found in the traditional recipe.
Cauliflower is a great ingredient for creamy sauces, it has a thick and hearty texture that’s low in carbs, high in fiber, folate, vitamin C, and phytochemicals. But eating it raw can be a challenge unless it’s perfectly pureed into a delicious dressing.
Cauliflower Tahini Dressing
- 1/2 cup chopped cauliflower
- 1/4 cup tahini
- 2 tbsp. apple cider vinegar
- 1 clove of garlic
- 1″ thick chunk of fresh ginger
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
The texture is slightly runny, great for coating this large romaine salad loaded with slow cooked beans.
I topped it with nutritional yeast and enjoyed the kicky garlic and ginger flare in this dressing.
Enjoy raw cauliflower in a decadent, Caesar style salad.