Tanya Petrovna talks about her new vegan kitchen and storefront in Palm Springs.
Zoe Meyers/The Desert Sun
Eat a bit healthier this month with a mouthwatering Moroccan roasted cauliflower salad from chef Tanya Petrovna of Chef Tanya’s Kitchen. Petrovna opened he restaurant early last summer, but it’s more than a restaurant. For Petrovna, it is a triumphant return to the Coachella Valley food scene. For patrons, it’s the source for that healthy and delicious plant-based dining option they’ve been asking for. And for everyone involved, it is a fun and friendly breath of fresh air.
Moroccan Roasted Cauliflower Salad
1 head cauliflower
2-3 tablespoons sunflower or olive oil
¼ teaspoon salt
2 cups cooked sweet potato, chopped in ½-inch pieces
1 cup chopped Italian parsley
½ cup chopped mint
½ cup red onion, thinly sliced
½ cup dried fruit of choice (currants, chopped dates or apricots)
2 tablespoons chopped preserved lemon (optional)
1 recipe Moroccan Dressing*
1 cup roasted sliced almonds
Preheat oven to 450°. Trim leaves and core from cauliflower and cut into 1 ½-inch pieces. Toss with olive oil and salt and bake for 30-35 minutes. Remove from oven and place in bowl with rest of ingredients and toss with Moroccan Dressing*. Garnish with sliced almonds. Substitute sweet potato with white beans to incorporate more beans in your diet!
⅓ cup sunflower or olive oil
¼ cup orange juice
3 tablespoon lemon juice
1 teaspoon orange zest
½ teaspoon finely chopped fresh ginger
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon salt
⅛ teaspoon turmeric
Chef Tanya’s Kitchen
706 S. Eugene Rd., Palm Springs
Follow on Instagram @cheftanyaskitchen.
Kristin Scharkey is the editor of DESERT magazine and community content editor at The Desert Sun. Reach her at firstname.lastname@example.org or on Twitter @kscharkey. Jose Alejandro Bastidas contributed to this report.
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