Roasted Cauliflower Salad

  1. INGREDIENTSrnrn1 head cauliflower ($2.99)rn1/2 red onion ($0.55)rn2 Tbsp olive oil ($0.32)rnSalt and Pepper to taste ($0.05)rn1/2 bunch parsley ($0.45)
  2. LEMON TAHINI DRESSINGrnrn1/3 cup tahini ($1.13)rn1/3 cup water ($0.00)rn1/4 cup lemon juice ($0.18)rn2 cloves garlic, minced ($0.16)rn1/2 tsp cumin ($0.05)rn1/4 tsp cayenne ($0.03)rn1/4 tsp salt ($0.02)
  3. SPICED CHICKPEASrnrn15 oz can chickpeas ($0.79)rn1 Tbsp olive oil ($0.16)rn1/2 tsp smoked paprika ($0.05)rn1/4 tsp garlic powder ($0.03)rn1/8 tsp cayenne ($0.02)rnSalt and Pepper to taste ($0.05)
  4. NSTRUCTIONSrnrnPreheat the oven to 400u0b0F. 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.rnRoast 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.rnWhile 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.rnDrain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.rnPull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).rnTo build the salad, 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.

handful cauliflower

Taken from food52.com/recipes/78563-roasted-cauliflower-salad (may not work)

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