Roasted cauliflower, red onion and spiced chickpeas combined with juicy pomegranate, parsley and a punchy tahini dressing.
Roasted Cauliflower & Chickpea Salad
3 tablespoons olive oil
1 head cauliflower, cut into florets
1 medium red onion, sliced thick
1 (425 g) can chickpeas, drained/rinsed
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 cup tahini
1/2 cup water
4 garlic cloves, peeled
2 lemons, juiced
5 dates, chopped
Arils from 1 pomegranate
1/2 cup parsley, roughly chopped
Sea salt and cracked pepper, to taste
Pre-heat oven to 400 degrees F. On a large baking sheet, combine 2 tablespoons olive oil, cauliflower, onions, salt and pepper. Then combine chickpeas with 1 tablespoon olive oil, garlic powder, smoked paprika, 1/4 teaspoon cayenne, salt and pepper. Keep chickpeas separate from cauliflower and onions.
Roast cauliflower and onion for 20 minutes, stir, then return to oven and roast for another 10 minutes, or until cauliflower is tender with browned edges. Remove chickpeas from oven after 20-25 minutes.
For the dressing, blend tahini, water, garlic, lemon juice, dates, 1/4 teaspoon cayenne, salt and pepper. Blend until smooth.
Combine roasted cauliflower and onions in a bowl with chickpeas, parsley and pomegranate arils. Drizzle tahini dressing over top, and toss to combine. You'll have leftover dressing; this was intentional, you can thank me later! 😉
Serve warm or cold.
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