White Bean & Cauliflower Salad with Tahini Ranch Dressing

I absolutely love tahini as a dressing on top of any savoury meal! My go-to is usually just tahini, coconut yoghurt, a bit of lemon juice and salt and pepper but i thought i would mix things up a bit with this an i don't think there's any going back. This tahini ranch is super easy to make and pairs perfectly with the white bean and cauliflower salad! It will also go with most other savoury meals so it won't go to waste!

Ingredients:

Salad:

- 1 can cannellini beans, drained and rinsed

- 1/4 - 1/2 a whole cauliflower, cut into smaller florets

- 1/2 red onion, sliced thinly

- Handful of swiss brown mushrooms, cut into quarters

- Coconut aminos or tamari

- 1 - 2 tsp smoked paprika

- Spinach

- Fresh veggies (I used tomato, cucumber and beetroot)

Tahini Ranch:

- 1/4 cup tahini

- Juice of 1/2 to a whole lemon

- 2 tsp wholegrain mustard

- 1/2 tsp minced garlic

- Salt and pepper

Instructions:

1. Preheat your oven to 200 degrees celsius.

2. While the oven is heating, make your dressing. Mix all of the ingredients together in a bowl (if your tahini is too thick, add a dash of water until you get the right consistency)

2. Next cut your cauliflower and prepare the rest of your veggies. Drizzle coconut aminos (can also just use oil), salt and pepper over your cauliflower and place in the oven for 20 - 25 minutes.

3. While your cauliflower is in the oven, heat a pan on a medium heat. Add your red onion along with coconut aminos/oil, salt and pepper until it softens down. Next add your beans, mushrooms, smoked paprika and a bit more coconut aminos if needed. Cook for around 5 - 10 minutes.

4. Once everything is done, assemble your bowl with your spinach, fresh veggies, cauliflower, bean mixture and tahini ranch. Enjoy!

Make sure to take a photo if you give the recipe a go and send it to me on Instagram at @shannons.plate !

Shannon :))