Roasted Cauliflower Salad
Seasoned roasted cauliflower, chickpeas, and red onion arranged on a bed of Romaine lettuce, quinoa, and parsley mixed with raw vegetables and drizzled with a tangy tahini dressing. Add some cooked lentils for an added savory flavor and protein. Try this savory salad masterpiece.
Servings: 4 servings
Calories: 324kcal
Ingredients
- 1 head cauliflower cored and cut in florets
- 1 small red onion sliced thin
- 1 15 ounces can chickpeas rinsed and drained
- 1 Tablespoon cumin
- 1 Tablespoon Turmeric
- 2 teaspoons smoked paprika
- 2 teaspoons coriander
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 bunch Romaine lettuce kale or greens of choice, chopped
- 1 English cucumber cut into bite-sized pieces
- 6 baby bell peppers cut into bite-sized rings
- 5 radishes sliced thin
- 1 cup grape tomatoes sliced in half
- 1 cup fresh parsley chopped
Dressing
- ⅓ cup tahini
- ⅓ cup water plus 2 Tablespoons
- ¼ cup apple cider vinegar
- juice of 1 ½ lemon
- 2 cloves garlic minced
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
Instructions
ROASTED CAULIFLOWER/ONIONS/CHICKPEAS
- Core and cut cauliflower into florets
- Slice onion into slices
- Drain and rinse chickpeas
- Pre-heat oven to 400 degrees
- Mix all seasonings in a small bowl
- Combine cauliflower and onion in a bowl and sprinkle with half the seasoning; toss.
- In a separate bowl, put chickpeas and season with remaining seasoning; toss
- Using a baking sheet lined with a silicone baking mat or parchment paper, make a single layer of cauliflower and onions, leaving space on ¼ of the baking sheets.
- Bake cauliflower/onions for 20 minutes
- Remove from the oven and toss cauliflower and onion with a spatula
- Then, add the seasoned chickpeas on the ¼ of the pan
- Return the pan to the oven and cook cauliflower, onions, and chickpeas for another 20 minutes.
QUINOA
- Rinse quinoa
- Combine 2 cups water and 1 cup quinoa
- Add a small amount of salt
- Bring to a boil
- Reduce heat to simmer and cover
- Simmer for 15 minutes
- Remove from heat and let sit covered for 5 minutes
- Fluff with a fork
SALAD
- In the meantime, chop and wash the lettuce, greens, and other vegetables
- Remove stems and chop the parsley
DRESSING
- Add all ingredients to a blender cup
- Add tahini last to prevent it from sticking in the bottom of the blender
- Blend on high until smooth
- Transfer to a container (preferably a squeeze bottle)
SERVING
- Begin with the chopped greens as the base.
- Add the cooled quinoa on top of the center of the greens
- Add roasted cauliflower, onions, and chickpeas on top of the quinoa
- Arrange the raw vegetables around the quinoa, cauliflower, chickpeas and onions
- Then, drizzle with dressing
- Toss or enjoy separated in the bowl.
- Enjoy!
Notes
Tips
- Another helpful hint about making any dressing using tahini is to add the tahini LAST! Then, the tahini won't stick in the bottom of the blender cup. Since I appreciate any cooking tips, I thought you might appreciate this one.
- Or, run hot water through the blender container before adding any sticky ingredients.
- Prepare the quinoa while the cauliflower and other ingredients roast, remove frot, heat, and fluff, and keep the top on the pan to keep the quinoa warm.
- Use a citrus squeezer or juicer when juicing lemons into a dressing to prevent seeds from getting into the dressing.
- Dress individual salads; the dressing should be drizzled, not tossed, as the earthy flavors from the other ingredients don't require much dressing.
Nutrition
Calories: 324kcal | Carbohydrates: 41g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 1260mg | Potassium: 1233mg | Fiber: 13g | Sugar: 8g | Vitamin A: 3640IU | Vitamin C: 155mg | Calcium: 172mg | Iron: 6mg