Roasted Cauliflower and Potato Salad with Tarragon Tahini

Ingredients

For the Salad:

• 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

For the Tarragon-Tahini Dressing:

• 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 kosher salt
• 1/4 tsp black pepper
• 2 Tbsp water (more if needed to thin the dressing)

Instructions

1. Preheat the Oven:

   • Preheat your oven to 425ºF (220ºC).

2. Roast the Vegetables:

   • Arrange the cauliflower florets and quartered baby potatoes on a large rimmed baking sheet. Note: For best results, avoid overcrowding; use two baking sheets if necessary.
   • Drizzle with olive oil and sprinkle with kosher salt, ground coriander, ground cumin, and cracked black pepper. Toss to coat evenly.
   • Roast for 30 to 40 minutes, tossing once halfway through, until the vegetables are tender and lightly charred.

3. Prepare the Tarragon-Tahini Dressing:

   • In a small bowl, mix together the tahini, lemon juice, finely chopped tarragon, minced garlic, granulated sugar, kosher salt, and black pepper.
   • Whisk in 2 Tbsp water to achieve a slightly thin consistency. Add more water if needed to reach your desired consistency.

4. Assemble the Salad:

   • Transfer the roasted cauliflower and potatoes to a serving platter.
   • Drizzle with half of the tarragon-tahini dressing and gently toss to combine.
   • Stir in the arugula.
   • Finish by drizzling with the remaining dressing and sprinkling with extra cracked black pepper.

5. Serve Immediately:

   • Enjoy your salad warm or at room temperature.

Notes:

• Make-Ahead: The tarragon-tahini dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
• Storage: Refrigerate leftovers for up to 2 days. Note that the arugula will wilt, and the potatoes will absorb some of the dressing. For best results, toss in some fresh arugula and a drizzle of olive oil before serving leftovers.

Variations:

• Add Nuts: For extra crunch, consider adding some toasted pine nuts or sliced almonds.
• Spice It Up: Try adding a pinch of red pepper flakes to the dressing or roasted veggies for a bit of heat.
• Herb Alternatives: If tarragon isn't available, dill or basil can be good substitutes for the dressing.

Enjoy your salad! It sounds like a delicious blend of roasted goodness and vibrant flavors.