ROASTED CAULIFLOWER SALAD WITH LEMON TAHINI DRESSING
Salads don’t have to be reserved meant for warm weather. However, when I feel cravings for vegetables during the winter months, I mix up my salads by adding more hearty vegetables and foods that feature spicy, warm flavors such as roasted vegetables and smoking the spice of paprika. It’s a baked Cauliflower Salad is actually a variation of one of my favorite dishes, the Mediterranean Farro Salad. I made this same Lemon Tahini Dressing (because it’s so delicious that I’d love to put it over every dish) and chickpeas with spices because I thought they’d add the perfect punch to compliment the smooth roast cauliflower. The combination of roasted cauliflower spicy chickpeas, sweet red onions, and the tangy lemon tahini dressing could be my absolute favorite to date!
One head of cauliflower ($2.99)
1 Red Onion ($0.55)
2 Tbsp New Windowolive oil ($0.32)
Salt and Pepper to your liking ($0.05)
1/2 bunch of parsley ($0.45)
LEMON TAHINI DRESSING
1/3 cup tahini ($1.13)
1/3 cup of water ($0.00)
One cup juice of lemon ($0.18)
Two cloves of garlic, chopped ($0.16)
1/2 teaspoon cumin ($0.05)
1/4 tsp New Windowcayenne ($0.03)
1/4 tsp salt ($0.02)
1 15oz. Can chickpeas ($0.79)
1 Tbsp New Windowolive oil ($0.16)
Half a teaspoon one tsp smoked paprika ($0.05)
14 tsp new window garlic powder ($0.03)
1/8 tsp New Windowcayenne ($0.02)
Salt and Pepper to your taste ($0.05)
The oven should be heated to 400oF. Cut the cauliflower into small florets, then put them on a baking sheet. Cut the red onion into 1/4-inch pieces and arrange it on the baking sheets. Sprinkle the cauliflower and onions with olive oil, and then sprinkle with one or two pinches of salt or pepper. In a bowl, toss the onions and cauliflower until they are coated with oil, salt, and pepper.
Roast the onions and cauliflower in the oven that is preheated for 20 minutes. Then, stir them, return them to the oven, and bake for an additional 15 to 20 minutes so that they are soft and golden around the edges. Let the cauliflower sit for a few minutes to cool.
While the onions and cauliflower are roasting, prepare the lemon dressing with tahini. Add the tahini mix, water, lemon juice, garlic cum, in, cayenne, and salt into the blender. Blend until smooth, and then chill until you are ready to serve.
Then drain and rinse the chickpeas in the can. Put them in a skillet together with smoked paprika, olive oil, cayenne, and a pinch of salt as well as pepper. Stir them in and cook them on medium-low heat for approximately five minutes or until they start to sizzle and turn slightly crispy. Remove the chickpeas from the flame.
Take the parsley leaves off their stems. Cut the leaves into smaller fragments (about 1.5 cups, loosely packed after having been chopped).
For the salad to be assembled, mix the cooked onions and the cauliflower into a bowl along with the chickpeas with spice along with chopped parsley. Sprinkle the lemon tahini dressing over the top, then toss for a few minutes to mix. Serve cold or warm.