ROASTED CAULIFLOWER SALAD WITH LEMON TAHINI DRESSING
This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.
Provided by Beth - Budget Bytes
Time 50m
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
- 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.
Nutrition Facts : ServingSize 1 Serving, Calories 374 kcal, Carbohydrate 30.08 g, Protein 11.13 g, Fat 24 g, Fiber 9.08 g, Sodium 620.8 mg
ROASTED CAULIFLOWER WITH TAHINI DRESSING
Another wonderful way to get the veggies in. This is an easy side with a very pleasing taste. A seasonal side from Chatelaine.
Provided by Isabeau
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chop cauliflower into bite-size florets. Spray with olive oil and roast on baking sheet in 400F oven. Turn once and remove when starting to brown.
- Combine tahini, lemon juice, water, and garlic in a small bowl and whisk until smooth. Add more water if necessary to reach drizzling consistency.
- Drizzle dressing over hot cauliflower and sprinkle with parsley (or chili flakes).
Nutrition Facts : Calories 126.6, Fat 7.7, SaturatedFat 1.1, Sodium 56.7, Carbohydrate 12.4, Fiber 4.5, Sugar 3.1, Protein 5.6
ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING
Cauliflower is one of my favorite ingredients. My kids love it. It pairs so well with so many different things: chicken, fish, etc. I've started to use tahini a lot more in my cooking; it's a great way to bring complex flavor to a dish.
Provided by Marc Murphy
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
- To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
- Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.
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