CRUNCHy CAULIFLOWER AND CABBAGE SALAD

Estrogen dominance is a buzz phrase in the weight-loss world.  While the solution to this issue is somewhat controversial, pounding cruciferous vegetables is listed as a natural method for flushing out excess estrogen.  This salad is cruciferous vegetable squared all in a pretty and tasty package.  If you fall into the estrogen dominant camp or think you might, load up!  

Time: Under 45 minutes
Level: Medium
​Servings: Four

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INGREDIENTS

• 1 head of Cauliflower, cut into small florets
• ½ head of Red Cabbage, shredded
• ¼ cup of Pine Nuts
• 1 Tablespoon Parsley, chopped

 
Tahini Sauce

• 2 Tablespoons Tahini
• 2 Tablespoons Water
• 1 Tablespoon Lemon Juice, fresh
• 1 clove Garlic, minced
• ¼ teaspoon Salt

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PREPARATION

1. Preheat oven to 400°.
2. Toss Cauliflower with Olive Oil, Salt and Pepper and place on a sheet pan.  Bake for 15 minutes.
3. Toss shredded Cabbage with Olive Oil, Salt and Pepper and place on a sheet pan.  Bake for 20 minutes until some pieces are crispy. 
4. In a small dry frying pan, toast Pine Nuts for about 2-3 minutes.  Watch carefully as they go from brown to burned quickly. 
5. While the Cauliflower and Cabbage are baking, combine ingredients for Tahini dressing and mix well.   
   
6. In a bowl, combine Cauliflower, Red Cabbage, drizzle Tahini dressing on top, followed by parsley and pine nuts.