• 1 small head of cauliflower, chopped into bite-sized chunks
  • 1/3 small napa cabbage, sliced into strips
  • 1 small yellow onion, sliced
  • olive oil
  • salt
  • pepper
  • 1 garlic clove, minced
  • 3 tablespoons lemon juice
  • 3 tablespoons tahini
  • Harissa, to taste (~1 teaspoon)
  • red pepper flakes, to taste
  • warm water, as needed (~2 tablespoons)
  • 1/4 cup roasted and salted cashews


  1. Heat oven to 450.
  2. Toss cauliflower, cabbage, and onions in olive oil on a sheet pan and season with salt and pepper.
  3. Roast the veggies for 10 minutes, toss/stir to allow for even charring, then roast for another 10 minutes.
  4. In a small bowl whisk together the garlic, lemon juice, tahini, 1 tablespoon of olive oil, harissa, red pepper flakes; add warm water and stir until it reaches a thick dressing consistency.
  5. As soon as the veggies come out of the oven, drizzle the tahini sauce over them, sprinkle the cashews on top, then toss until everything is coated.
  6. Serve immediately and enjoy.

This is my version of Smitten Kitchen’s Crispy Cabbage and Cauliflower Salad recipe. I used napa cabbage instead of savoy (just because that’s what I had on hand), I squeezed more veggies onto the sheet pan (including onions in the mix), and I slightly adjusted the dressing amounts/ingredients. I also added cashews in at the end, which really rounds out the dish with a flavor and texture that I love.