crispy cabbage and cauliflower salad

This salad is not cute. You don’t need to tell it; it’s sensitive about these things. But like any wallflower about to be revealed as the babe it always was in a teen movie, it’s going to prove your skepticism unwarranted when you stand in the kitchen and eat an entire sheet pan of crispy vegetables. I cannot stop making it. And I cannot stop finishing the whole thing when I do. It’s been like this since I first made it in December, which means I’m about 7 weeks overdue to share it here. I’d spotted a roasted cabbage salad on one ofJustine Snack’sdeliciousReels. I’ve maderoasted cabbage wedge salads, but I loved that this was already in bite-sized pieces and a tahini dressing is perfection here. In my kitchen, I used a less sweet, more lemony tahini dressing with garlic that’s mygo-toand added bite-sized pieces cauliflower for more bulk. There are three key things to keep in mind here. The first is char: Do not be afraid to take these vegetables to the edge of burnt. Both cauliflower and cabbage taste amazing with very dark edges; don’t skimp on them. The second is speed: The moment you mix the vegetables with the dressing, it will begin to soften. It’s still crazy good but the magical moment is when it just begins to soften and each bite is both crackly and tender. The third is yield. This doesn’t make a lot, in the end, because the vegetables shrink so much when they cook. But you’re still limited to what you can fit on a sheet pan. That works out to one generous or two moderate portions. You’ll likely lop off part of your cabbage and cauliflower and wrap the rest up in the fridge for another day, but since this is so good, that day will probably be tomorrow. 6 months ago:Baked Farro with Summer Vegetables1 year ago:Rigatoni Alla Vodka2 years ago:Perfect Vegetable Lasagna3 year ago:Bodega-Style Egg and Cheese SandwichandChocolate Puddle Cakes4 years ago:Slow-Roasted Sweet PotatoesandKorean-Braised Short Ribs5 years ago:Small-Batch Tiramisu6 years ago:Miso Black Sesame Caramel CornandHot and Sour Soup7 years ago:Oven-Braised Beef with Tomatoes and GarlicandPecan Sticky Buns8 years ago:Chocolate Hazelnut Linzer HeartsandChocolate Peanut Butter Cheesecake9 years ago:Italian Stuffed Cabbage10 years ago:Lasagna Bolognese11 years ago:Blood Orange Olive Oil Cake12 years ago:Best Cocoa BrowniesandChana Masala13 years ago:Chocolate Whiskey and Beer CupcakesandCrispy Black Bean Tacos with Feta and Slaw14 years ago:Seven-Yolk Pasta DoughandBest Chocolate Pudding15 years ago:For Beaming, Bewitching Breads