Recipe for roasted cauliflower salad with tahini-pomegranate dressing
Vegetables are plentiful at Kibbutz Ketura, which is nestled into the red mountains of the south Israeli desert. In the sunny, modest dining hall, 400 or so people eat most of their meals every day. Inside the kitchen, an international group of kibbutz members and volunteers cook creative meals inspired by both Israel and their home countries. Vegetables come hot, cold, grated, chopped, or mashed; cooks churn out endless salads. The evening meal is always colorful, with salads, hummus, tahini, cheeses, and an array of dishes such as this cauliflower with tahini, lemon, parsley, and pomegranate seeds.
Read the full recipe in yesterday's Boston Globe