Roasted Cauliflower Salad


This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing. I used the same Lemon Tahini dressing (because it’s so good that I want to pour it on everything) and spiced chickpeas because I thought they would provide just the right punch to compliment the mellow roasted cauliflower. I think this combination of roasted cauliflower, sweet red onions, spiced chickpeas, and tangy lemon tahini dressing might be my favorite yet! 

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
  1. 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.
  2. 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.
  3. 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.
  4. Please visit Roasted Cauliflower Salad for full instructions.

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