Roasted Cauliflower and Potato Salad with Tarragon Tahini

Name: Roasted Cauliflower and Potato Salad with Tarragon Tahini
Ingredients: 1 small head cauliflower, cut into florets ((about 6 cups)); 1.5 lbs baby potatoes, quartered (no need to peel); 3 Tbsp. extra-virgin olive oil; 3/4 tsp. kosher salt; 3/4 tsp. ground coriander; 1/2 tsp. ground cumin; 1/2 tsp. cracked black pepper; 2 handfuls arugula; 3 Tbsp. tahini, well-stirred; 2 Tbsp. fresh lemon juice; 1 Tbsp. finely chopped fresh tarragon; 1 tsp. minced garlic; 1/2 tsp. granulated sugar; 1/4 tsp. each kosher salt and black pepper; 2 Tbsp. water

"Roasted Cauliflower and Potato Salad with Tarragon-Tahini Dressing and Arugula. A veggie-filled, no mayo potato salad perfect for cookouts...."

INGREDIENTS

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1 small head cauliflower, cut into florets ((about 6 cups))

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1.5 lbs baby potatoes, quartered (no need to peel)

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3 Tbsp. extra-virgin olive oil

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3/4 tsp. kosher salt

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3/4 tsp. ground coriander

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1/2 tsp. ground cumin

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1/2 tsp. cracked black pepper

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2 handfuls arugula

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3 Tbsp. tahini, well-stirred

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2 Tbsp. fresh lemon juice

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1 Tbsp. finely chopped fresh tarragon

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1 tsp. minced garlic

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1/2 tsp. granulated sugar

•

1/4 tsp. each kosher salt and black pepper

•

2 Tbsp. water

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