VEGAN STICKY CAULIFLOWER AND KOHLRABI SALAD

Ingredients:
1 small head of cauliflower, cut into small florets
1 small kohlrabi, peeled and julienned
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions
2 tbsp sesame seeds
For the dressing:
1/4 cup tahini
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp water
1 clove garlic, minced
Instructions:
Preheat oven to 400°F. Line a baking sheet with parchment paper and place the cauliflower florets on it. Drizzle with olive oil and a pinch of salt. Roast for 20 minutes or until golden brown.
While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together tahini, maple syrup, soy sauce, rice vinegar, water, and garlic.
In a large bowl, combine roasted cauliflower, julienned kohlrabi, chopped cilantro, chopped scallions, and sesame seeds.
Drizzle the dressing over the salad and toss to coat.
Serve immediately, garnished with additional sesame seeds.