From Mimi's Hummus

A note from Mimi's Hummus:

A few months before we opened, I started to play with different recipes, in pursuit of building my first menu. One of those recipes was this salad, now one of the longest running items on our menu. I initially presented the dish to a group of friends at a tasting, and as soon as I saw the reactions upon my friends' first bite, I knew it was a keeper. So almost a decade later, I am offering the recipe to you for a tasting of your own!

Salad Ingredients:

• 1 medium size cauliflower
• 1/2 cup tahini dressing (see below)
• 5 tablespoons lemon juice
• 1 minced garlic clove
• 1/2 cup chopped parsley
• 1 teaspoon kosher salt
• Olive oil

Tahini dressing ingredients:

• 1 cup tahini
• 2 crushed garlic cloves
• 2 tablespoons lemon juice
• 1 pinch salt
• 1/2 cup ice cold water

instructions:

1. Preheat oven to 350 degrees.
2. Cut cauliflower into small florets. Mix the cauliflower with some salt and olive oil and roast for 30 to 35 minutes.
3. While the cauliflower is roasting, mix all of the tahini dressing ingredients except water. Gradually add water until it becomes smooth and silky.
4. In a mixing bowl, combine 1/2 cup tahini dressing (refrigerate the rest to use as a spread) with the lemon juice, chopped garlic, parsley, and salt, and mix together. Add the cauliflower and mix with your hands until evenly mixed.