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This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.
Servings 4
INGREDIENTS
1 head cauliflower
1/2 red onion
2 Tbsp olive oil
Salt and Pepper to taste
1/2 bunch parsley
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
15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
INSTRUCTIONS
- Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. 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 in oil, salt, and pepper.
- Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, 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.
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