Microwave the frozen organic riced cauliflower for 3.5 minutes to defrost (or steam it on the stove in a medium pot, covered, for about 5 minutes)
While the cauliflower rice is defrosting, chop the asparagus and add it to a large skillet with 1/2 tbsp. avocado oil. Cook for 5-6 minutes over medium to medium high heat.
Add the asparagus to the cauliflower and add the chopped roasted red pepper and red onion.
Make the Dijon Tahini Dressing by combining all the ingredients in a jar and stirring well until combined fully
Add the dressing to the asparagus and cauliflower mixture. Stir well
Add the arugula and stir. Serve immediately or place in the fridge until the next day.
Asparagus has a thick woody end. You will want to trim the asparagus to get rid of that woody end or it will ruin your salad.
To figure out where you need to trim the asparagus, take 2-3 stalks and bend them at the end. Where the asparagus naturally breaks is where the woody end starts.
Line the asparagus up using the tips. Cut the rest of the asparagus using your 2-3 stalks as a guide. (Be sure to check one more time for any thick or woody ends before chopping the asparagus for sautéing.)
Once the woody ends are removed, cut the asparagus down into 1 inch pieces for easy eating.
The cooking time of the asparagus depends on how thick the asparagus stalks are. If you have very skinny asparagus, you may need less than 5 minutes. If you have really thick asparagus, it may take even longer.The creamy tahini dressing can be stored in the fridge for a week in a sealed container.