Roasted Cauliflower Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
With roasted veggies and warm spices like smoked paprika and cayenne, the aroma alone is enough to put you in a fuzzy blanket mood!
Author:Ali Kanovsky
Ingredients
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1 Head Cauliflower
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½ Red Onion
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2 Tbsp Olive Oil
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Salt and Pepper to Taste
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½ Bunch Parsley
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1 15oz can chickpeas
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1 Tbsp Olive Oil
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½ tsp Smoked Paprika
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2 Cloves Fresh Garlic
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1/8 tsp Cayenne
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Salt and Pepper to Taste
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Dress It Up Sesame Tahini Dressing
Spiced Chickpeas
Directions
Roasted Cauliflower
Preheat the oven to 400ºF.
Chop the cauliflower into small florets and place them on a large baking sheet.
Slice the red onion into 1/4-inch strips and place them on the same baking sheet.
Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until well coated.
Roast the cauliflower and onions in the oven for 20 minutes, then stir, and roast for an additional 10-15 minutes until golden brown.
Roasted Chickpeas
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.
Build the salad
Pull the parsley leaves from their stems and roughly chop the leaves into small pieces.
Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley.
Drizzle with Dress It Up Sesame Tahini Dressing
Can be served warm or cold.