Roasted Cauliflower Salad with Creamy Lemon Dressing
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
Cauliflower:
1 large head cauliflower, cut into florets
½ red onion, sliced
2 Tbsp olive oil
½ tsp salt and black pepper, to taste
½ bunch parsley, finely chopped
Chickpeas:
15 oz can chickpeas, drained
1 Tbsp olive oil
½ tsp smoked paprika
¼ tsp garlic powder
⅛ tsp cayenne
black pepper, to taste
Dressing:
¼ cup sunbutter or tahini
¼ cup water
scant ¼ cup freshly squeezed lemon juice (~1 lemon
2 cloves garlic, minced
½ tsp cumin
¼ tsp cayenne
¼ tsp salt
Instructions
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Place the cauliflower florets and onion on the parchment; drizzle with olive oil and sprinkle with the salt and pepper; toss to coat. Roast for 20 minutes and remove from oven, toss.
While cauliflower roasts, drizzle the olive oil over the can of drained chickpeas in a small bowl. Sprinkle with the seasonings, paprika through pepper; toss to coat.
Add chickpeas to the baking sheet, sprinkling to spread them out. Return sheet pan to the oven and roast for 10-20 minutes more, until tops of cauliflower begin to brown.
Meanwhile, whisk together all dressing ingredients in a small bowl; set aside until ready to serve. dressing.
To serve, drizzle the creamy lemon dressing over top, and toss to combine. Sprinkle with chopped parsley. Serve warm or at room temperature.