Adapted from: Beth Moncel
Serves: 3
Prep time: 20 minutes
Cook time: 50 minutes
Ingredients:
1 head of cauliflower, chopped into small florets
1/2 red onion, sliced into 6 mm / 1/4 inch strips
olive oil
salt & pepper
1 can (425 g / 15 oz) chickpeas
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
1/2 bunch (1.5 cups) parsley, roughly chopped
Dressing ingredients:
80 ml (1/3 cup) tahini
80 ml (1/3 cup) warm water
60 ml (1/4 cup) lemon juice
2 garlic cloves, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt
I have been going through a cauliflower kick recently. Roasted in the oven, fried in the air fryer, mixed into this salad. I can easily consume a quarter of a cauliflower in one sitting, dare I say a half? My world has been filled with cauliflower and I can't say I'm mad.
So when this salad recipe crossed me on Pinterest, I jumped. Not only does it avoid easily wilting greens, but it also showcases a simple, yet staple, lemon tahini dressing. This recipe is no-fuss, caters to many dietary requirements, and is filling. The tart lemon and 'bitter' parsley play well with the warm tahini and cauliflower. Add in the spices and it basically turns this recipe from a flat greeting card to a pop up greeting card shouting "oh, hello there!". Nothing goes amiss. If you change something, comment below. I have seen a similar recipe floating out there that uses chopped dates and I'm curious to try it.
Ingredients:
1 head of cauliflower, chopped into small florets
Ingredients:
1 head of cauliflower, chopped into small florets
1/2 red onion, sliced into 6 mm / 1/4 inch strips
olive oil
salt & pepper
1 can (425 g / 15 oz) chickpeas
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
1/2 bunch (1.5 cups) parsley, roughly chopped
Dressing ingredients:
80 ml (1/3 cup) tahini
80 ml (1/3 cup) warm water
60 ml (1/4 cup) lemon juice
2 garlic cloves, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt
Directions:
1. Preheat the oven to 204 C / 400 F. Mix the cauliflower and red onion onto a baking sheet.
2. Drizzle the vegetables with 2 tbsp olive oil and sprinkle with salt & pepper. Roast until cauliflower is tender and browning (30-45 minutes), stirring them about half way through.
3. Meanwhile stir the dressing ingredients together until well-mixed and refrigerate until using.
4. Heat 1 tbsp olive oil in a skillet and add the chickpeas, smoked paprika, garlic powder, cayenne, and a pinch of salt & pepper.
5. Cook the chickpeas over medium heat until they get crispy (about 5 minutes). Remove and set aside to cool.
6. Assemble the salad in a large bowl with the parsley, cooled chickpeas, cooled vegetables, and the dressing.
7. Serve immediately or store in the fridge and serve cold.
Comments
Post a Comment