Cauliflower and Arugula Honey Sesame Salad

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups cauliflower florets
• 1 teaspoon olive oil
• 1 cup sweet corn
• 1/4 cup sesame seeds
• 1 tablespoon honey
• 1 teaspoon ground turmeric
• salt and ground black pepper to taste
• 1 cup chopped fresh parsley
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon soy sauce (optional)
• 2 cups arugula, coarsely chopped
• 1 cup green onions, chopped
• 1 tablespoon chopped fresh oregano (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the sesame seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until golden. Add 1 tablespoon honey and stir for 30 seconds to coat. Transfer to a plate to cool.

2. Heat 1 teaspoon olive oil in the same skillet over medium-high heat. Add the cauliflower florets, ground turmeric, salt and black pepper. Add a splash of water, cover, and cook 6 to 8 minutes until tender-crisp.

3. Add the sweet corn to the skillet and cook uncovered for 2 minutes, stirring. Spread the cauliflower and corn on a plate to cool to room temperature.

4. Whisk together 1/2 cup olive oil, 1/2 cup lemon juice, minced garlic, the remaining 1 tablespoon honey, vinegar, Dijon mustard, soy sauce if using, salt and black pepper.

5. In a large bowl, combine the arugula, parsley, green onions and oregano if using. Add the cooled cauliflower and corn.

6. Pour about two-thirds of the dressing over the salad and toss gently to combine. Sprinkle with the honey sesame seeds and serve, passing the remaining dressing at the table.