Vegan | Roasted Cauliflower with Tahini
Posted on August 10, 2019
We've been making this dish about once a week for a few years, just now getting around to posting it. We love it!
Yield: 4 servings
Ingredients
1 head cauliflower, chopped into small florets
1 red onion, sliced into 1/4-inch strips
2 tablespoons of olive oil
1/2 bunch of parsley, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
~ dressing ~
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon cumin
kosher salt, to taste
~ paprika chickpeas ~
15 oz. can of chickpeas, drained and rinsed
1 tablespoon of olive oil
smoked paprika, to taste
garlic powder, to taste
kosher salt, to taste
Method
Preheat the oven to 400°F. Place chopped cauliflower and onions on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss until coated.
Roast cauliflower and onions in oven for 20 minutes. Stir, then roast another 10 to 15 minutes, or until browned the way you like.
While the veggies are roasting, make the dressing. Combine all dressing ingredients into a bowl, and whisk to combine. Season to taste. Refrigerate until needed.
Make the paprika chickpeas. Heat a skillet. Add the olive oil. Add the chickpeas, smoked paprika, garlic powder, and salt. Cook over medium heat for about 5 minutes, or until slightly crispy.
Once the cauliflower and onions are done, plate veggies, then chickpeas, then dressing, and then parsley.
(Ref. "Roasted Cauliflower Salad with Lemon Tahini Dressing" recipe, www.budgetbytes.com.)