Roasted Cauliflower & Chickpea Salad with Creamy Tahini Dressing
Roasted Cauliflower & Chickpea Salad with Creamy Tahini Dressing
This creamy tahini dressing pairs perfectly with crispy chickpeas and roasted cauliflower. Cook the cauliflower until tender and slightly golden to prevent it going soggy. The addition of pomegranates provides a lovely burst of freshness to the dish.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 1 cauliflower, cut into florets
- 1 tbsp extra-virgin olive oil
- Sea salt & pepper, to taste
Creamy Tahini Dressing - 1/3 cup tahini
- 1 lemon, juiced
- 1 tbsp maple syrup
- 1 clove garlic, minced
- ½ tsp cumin
- Sea salt & pepper, to season
- 3–5 tbsp of water to thin
Spiced Chickpeas - 1 tbsp extra-virgin olive oil
- 400g chickpeas, rinsed and drained
- Pinch of smoked paprika
- Pinch of cayenne pepper
- Salt & pepper
Garnish - 1 bunch parsley, chopped
- Seeds from 1 pomegranate
Method
- Preheat oven to 200°C.
- Place the cauliflower on a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 mins or until the cauliflower is slightly golden.
- Meanwhile, whisk all dressing ingredients except for the water in a mixing bowl. Gradually add the water and whisk until creamy and to the desired consistency. Season to taste.
- To make the spiced chickpeas, heat the oil in a large pan on medium heat then add the chickpeas and spices. Cook, stirring frequently for a few mins until the chickpeas are slightly crispy.
- Combine the cauliflower, chickpeas and parsley in a large bowl and toss gently.
- Top with pomegranates and drizzle with the tahini dressing to serve.
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