Roasted Eggplant and Cauliflower Salad with Tahini Green Goddess Dressing

Ingredients

• 1 1/2 pounds cauliflower, cored and cut into 1-inch florets
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• Kosher salt
• Pepper
• 1 pound Japanese eggplant, sliced 1/4 inch thick
• 1 cup Greek yogurt, preferably 2%
• 1/4 cup tahini
• 5 oil-packed anchovy fillets, drained
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 8 ounces Persian or kirby cucumbers, thinly sliced
• 2 Hass avocados, peeled and cut into wedges
• 6 cups watercress (4 ounces), stemmed

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