Ingredients
1 head cauliflower
2 tbsp olive oil
salt and pepper to taste
1 bunch pasrley
Lemon Tahini Dressing
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp salt
1/4 tsp cayenne pepper
Spiced chickpeas
1 can chickpeas
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp garlic powder
pinch of cayenne pepper
salt and pepper to taste
Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Drizzle with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower 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.
Roughly chop the parsley leaves into small pieces. To build the salad, combine the roasted cauliflower 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.
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