WARM ROASTED CAULIFLOWER AND PEA SALAD

Salad Base:
Medium Head of Cauliflower 1/2 Cup Frozen or fresh Peas
1 Tbs. Olive Oil
1/4 Tsp Salt
1/2 Cup Chopped Fresh Cilantro

Dressing:
1/4 Cup Tahini
1/4 Cup Almond Butter
2 Garlic Cloves Crushed 1/4 Tsp Curry Powder
1/4 Tsp Cumin Powder
1/8 Tsp Cayenne Powder 1/2 Tsp Salt
1/3 Cup Boiling Hot Water

Preheat Oven to 400 degrees Fahrenheit. Add frozen peas to a large heat proof mixing bowl (this step is important because the time allows them to defrost while you prepare everything else). Chop the Cauliflower into large bite size pieces (1” pieces work here). On a large cookie sheet, mix cauliflower together with olive oil and salt. Spread out on sheet so each piece has space around it. If the cauliflower is crowded, use 2 cookie sheets and divide the cauliflower amongst the two. Place cookie sheet(s) in oven and let roast for 30 minutes (corners of cauliflower should be nicely browned). While the Cauliflower is cooking mix all dressing ingredients together in either food processor or high speed blender. Make sure to scrape the sides at least once or twice. Once cauliflower is removed from the oven immediately add to heat proof bowl that the peas are in and let sit covered for 5 minutes (this allows the peas to soften). Add dressing and cilantro and mix to incorporate into cauliflower and peas. Serve immediately while warm or refrigerate and enjoy cold later. Serves 4 as a side