Roasted Cauliflower Salad with Lemon Tahini Dressing

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ¹⁄₁₆ dash or 0.02g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.005g

• Parsley

  Raw

  50g

• Tahini

  Dips and Spreads - Wegmans

  5 ⅓ tblsp or 80g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Lemon juice

  Raw

  ¼ cup or 61g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  11 ⅞ oz or 336g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Salt

  Table

  ¹⁄₁₆ dash or 0.02g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.005g

Directions

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. Drain 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.
5. Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
6. To 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.
7. (source: https://www.budgetbytes.com/2017/02/roasted-cauliflower-salad-lemon-tahini-dressing/)