Roasted Cauliflower Salad with Lemon Tahini Dressing

Ingredients

• 1 head cauliflower
• 1/2 red onion
• 2 Tbsp olive oil
• Salt and Pepper to taste
• 1/2 bunch parsley
• 1/3 cup tahini
• 1/3 cup water
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/4 tsp salt
• 15 oz can chickpeas
• 1 Tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/8 tsp cayenne

Directions

1. Preheat your oven to 400ºF. Cut the cauliflower into small florets and spread them out on a large baking sheet. Cut the red onion into 1/4-inch strips and add those to the same sheet. Pour the olive oil over the vegetables, then add a pinch or 2 of salt and pepper. Toss everything together until the cauliflower and onion are evenly coated. Roast for 20 minutes, give everything a good stir, then slide the pan back into the oven for another 10-15 minutes, until the cauliflower is tender and nicely browned around the edges. Set it aside to cool just a bit.
2. While the cauliflower and onions are in the oven, make the lemon tahini dressing. Put the tahini, water, lemon juice, garlic, cumin, cayenne, and salt in a blender. Blend until the dressing is smooth, then tuck it into the refrigerator until you’re ready to use it.
3. Drain and rinse the can of chickpeas. Put them in a skillet with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir everything together and cook over medium heat for about 5 minutes, until the chickpeas are sizzling and a little crisp. Take the skillet off the heat.
4. Strip the parsley leaves away from the stems, then roughly chop the leaves into small pieces. You should have about 1.5 cups loosely packed once they’re chopped.
5. To assemble the salad, add the roasted cauliflower and onions to a bowl with the spiced chickpeas and chopped parsley. Spoon the lemon tahini dressing over the top, toss everything together, and serve it warm or cold.