Roasted Cauliflower & Tahini Salad

Another delicious salad to throw at you. It’s not your typical leafy green salad but it’s very bright, very colorful, and packed with flavor. Cauliflower and tahini just go so perfectly together I had to build a salad around it. So I put this tasty creation together and I gota say I’d make this again and again!

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Serves: 4

Time: 1 hour

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Ingredients

• 1 large Cauliflower

• 20 Cherry Tomato

• 2 Persian Cucumber

• 0.5 cup Green Onion

• 0.5 cup Parsley

• 1 cup Cooked Chickpeas

• 2 tsp Salt (divided)

• 1 tsp Cumin

• 1 tsp Cayenne

• 4 tbsp Olive Oil (divided)

For the Dressing

• 0.25 cup Tahini

• 1 Lemon

• 3 minced Garlic Cloves

• 1 tsp Salt

• 2 tbsp Water

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Instructions

Break apart the cauliflower and place in a large mixing bowl. Add half the olive oil, half the salt, and finally the cumin. Mix well and lay in a large baking tray. I’d recommend using canned chickpeas but if using dry, soak overnight then boil for 1 hour. Place the chickpeas in a mixing bowl and add the remaining olive oil, salt, and the cayenne.

Place the cauliflower and chickpeas in the oven for 45 minutes turning or mixing every 15 minutes.

Quarter the cherry tomatoes, quarter and dice the cucumber, and finely chop the green onion and parsley and place all in a large mixing bowl.

For the dressing, get a small mixing bowl and add the tahini, minced garlic, salt, and juice of one lemon. Whisk and add the water a little bit at a time until well incorporated. The amount of water you use is up to you to make the dressing as thick or runny as you like. Keep in mind the dressing will thicken a bit with time.

Remove the cauliflower and chickpeas from the oven and place in the large mixing bowl. Add the dressing and toss.

Plate and garnish with some aleppo pepper, & sumac.