Charred Cauliflower Salad with Dates, Capers, and Lemon Tahini Dressing | Edible Bozeman

Ingredients

• 12 cups water
• 1 tablespoon Celtic sea salt
• 1 medium cauliflower head
• 2–3 tablespoons olive oil
• Maldon sea salt to taste
• Cracked pepper to taste
• ⅓ cup smooth pourable tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 large garlic clove, grated
• Sea salt to taste
• 3 cups loosely packed arugula
• 1 heaping tablespoon capers, drained
• 6–8 pitted medjool dates, coarsely chopped
• Charred cauliflower (recipe above)
• Tahini dressing (recipe above)