Ingredients
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can chickpeas (15 oz), drained and rinsed
1/4 cup tahini
Zest and juice of 1 lemon
2 cloves garlic, minced
2 tablespoons olive oil (for dressing)
2 tablespoons low-sodium soy sauce or tamari
Fresh parsley, chopped
Pomegranate seeds or dried cranberries (optional, for garnish)
Juice of 1/2 lemon (extra for serving)
Instructions
Preheat oven to 425°F (220°C).
Arrange cauliflower florets on a baking sheet. Drizzle with 2 tablespoons olive oil, and sprinkle with cumin, salt, and pepper. Toss until coated.
Roast for 25-35 minutes, stirring halfway, until cauliflower is tender and caramelized.
Meanwhile, make the tahini dressing: In a bowl, whisk together tahini, lemon zest and juice, minced garlic, 2 tablespoons olive oil, and soy sauce until smooth.
In a large bowl, combine roasted cauliflower and chickpeas. Pour the dressing over the mixture and gently toss to coat.
Transfer to a serving bowl. Top with fresh parsley and optional pomegranate seeds or cranberries.
Serve immediately or chilled, with a squeeze of additional lemon juice.
Notes
For best flavor, let the salad sit for 15 minutes before serving.
Store leftovers in an airtight container in the fridge for up to 3 days.
Chickpeas add protein and a pleasant crunch; substitute with roasted chickpeas for extra texture.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg