Carrots roast with garlic and rosemary until tender, then a reserved portion blends with brown rice vinegar, ginger juice, and olive oil into a creamy dressing for shoyu-simmered sea palm with wakame and dulse.
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Heat oven to 400°F. Toss carrots with olive oil, garlic, and rosemary. Transfer carrots to parchment-lined half sheet tray. carrots until tender (about 20-30 minutes ). Set aside to cool, reserving 1/4 pound carrots for dressing.
In 2 1/2 quart pot, bring sea palm, with enough water to cover, and shoyu to . Lower flame and 20 minutes uncovered. Drain sea palm and set aside.
Transfer reserved 1/4 pound carrots to Vitamix. Add rice vinegar, ginger juice, salt, olive oil, and water. Blend until very smooth, adding more water as necessary.
Arrange lettuce on plates. Arrange cauliflower, remaining carrots, sea palm, wakame, and dulse on top of lettuce. Drizzle carrot dressing over salad. Garnish with toasted sesame seeds.
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