Roasted Cauliflower And Chick Pea Salad With Tahini Dressing

  • Katie Workman shares her recipe for a roasted cauliflower and chickpea salad with garlic-tahini dressing.

    Katie Workman shares her recipe for a roasted cauliflower and chickpea salad with garlic-tahini dressing. Lucy Beni for Associated Press

 
Posted10/30/2018 6:00 AM

1 head cauliflower (about 1½ pounds), cut into small florets

4 tablespoons olive oil, divided

 

½ teaspoon paprika

1 teaspoon ground cumin, divided

¼ teaspoon cayenne pepper

Kosher salt and freshly ground pepper to taste

1 (15.5 ounce) can chickpeas, rinsed and drained

1/3 cup tahini (sesame paste)

2 tablespoons water

3 tablespoons lemon juice

2 cloves garlic, minced

4 cups slivered romaine hearts

½ red onion, slivered

½ cup fresh flat leaf parsley or cilantro leaves

Preheat the oven to 400 degrees. Place the cauliflower on a rimmed baking sheet. Drizzle over it 2 tablespoons of the olive oil, sprinkle with the paprika, ½ teaspoon cumin, and cayenne, and season with salt and pepper. Use a spoon or your hands to toss everything until the cauliflower is well coated with the seasoned oil. Roast for 20 minutes until the cauliflower is starting to soften, then add the chickpeas to the pan, use a spoon to stir so they are evenly distributed and coated with the seasoned oil. Roast for another 15 minutes, until the chickpeas have firmed up a bit (they will get firmer as they cool) and the cauliflower is nicely browned and a little crisped at some of the edges. Let cool to slightly warm or room temperature.

Meanwhile, make the dressing. Place the tahini, water, remaining 2 tablespoons olive oil, lemon juice, garlic, remaining ½ teaspoon cumin, and salt and pepper in a food processor or a blender, and process until thick and smooth. You can also combine all the ingredients in a container or bowl and shake or stir to blend well.

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

Place the slivered romaine hearts in a shallow bowl, and top with the cauliflower and chickpea mixture. Spoon the thick dressing over the top, and toss to coat the vegetables with the dressing. Top with the onions, and parsley or cilantro leaves.

Serves 8

Nutrition information per serving: 187 calories; 112 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 168 mg sodium; 15 g carbohydrate; 5 g fiber; 4 g sugar; 6 g protein.

0 Comments
                                                                                                                                                                                                                       
 
Article Comments
Attention: We are experiencing technical difficulties with our Facebook Comments module at this time. Comments will remain disabled until we are able to resolve the problem. We apologize for the interruption. We invite you to engage with our content and talk with other commenters on our Daily Herald Facebook page at https://www.facebook.com/DailyHeraldFans/. Thank you.