Roasted Cauliflower Salad with Lemon Tahini Dressing

• Overview

  A combination of sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing. This salad can be a filling vegetarian main dish, but also goes well with grilled chicken or steak.

• Timing & Servings

  Preparation time: 50 mins

  Difficulty: Easy

  Servings: 4

• Ingredients

  Ingredients:

  • 1 head cauliflower, chopped into florets

  • 1/2 red onion, sliced into strips

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • 1 cup parsley leaves, chopped small

  Lemon tahini dressing:

  • 1/3 cup tahini

  • 1/3 cup water

  • 1/4 cup lemon juice

  • 2 cloves garlic, minced

  • 1/2 tsp cumin

  • 1/4 tsp cayenne

  • 1/4 tsp salt

  Spiced chickpeas:

  • 1 can chickpeas, drained and rinsed

  • 1 tbsp olive oil

  • 1/2 tsp smoked paprika

  • 1/4 tsp garlic powder

  • 1/8 tsp cayenne

  • Salt and pepper to taste

• Method

  • Preheat the oven to 200 degrees. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated.

  • Roast the cauliflower and onions in the preheated oven for 20 minutes, then toss, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

  • While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

  • Add chickpeas to a skillet with olive oil, spices, and a pinch of salt and pepper. Cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy.

  • Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.